roasted cauliflower & leek soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
◾about 2 cups chopped cauliflower ◾2-3 leeks, white and very light green parts, chopped (about 1 to 1.5 cups) ◾2 cloves of garlic ◾olive oil, for drizzling ◾1/2 cup raw, unsalted, un-roasted cashews, soaked overnight* (see note) ◾1.5 teaspoons miso paste (or just salt if you don't have any) ◾leaves from a few sprigs of marjoram or thyme ◾3 cups of water or chicken stock◾2 tablespoons more olive oil (to blend into the soup) ◾1/8 teaspoon smoked paprika (or more to taste) ◾squeeze of lemon ◾a few more pinches of salt ◾red pepper flakes (optional) ◾splash of white wine vinegar or champagne vinegar, at the end (especially if you made yours too spicy like I did).
Instructions
1.Preheat oven to 400 degrees. Spread cauliflower, leeks and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper. Roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden, but before the leeks are burning (if a few get too charred, it's ok, just pick them out later).
2.Add to your blender (a Vitamix ideally), the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.
3.Pour into a medium saucepan and heat just until it's warm. Stir in a little more water if it's too thick. Serve with bread on the side.
Serving Size: 3
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKYBEAV.
1.Preheat oven to 400 degrees. Spread cauliflower, leeks and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper. Roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden, but before the leeks are burning (if a few get too charred, it's ok, just pick them out later).
2.Add to your blender (a Vitamix ideally), the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.
3.Pour into a medium saucepan and heat just until it's warm. Stir in a little more water if it's too thick. Serve with bread on the side.
Serving Size: 3
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKYBEAV.
Nutritional Info Amount Per Serving
- Calories: 318.8
- Total Fat: 24.6 g
- Cholesterol: 2.7 mg
- Sodium: 161.6 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.3 g
- Protein: 7.4 g
Member Reviews