Roasted Cauliflower and Leek Soup
Right now feels like as good a time as every to make soups. Something satiating, grounding, easy to whip up, stock up, and freeze. I wanted to make this recipe to really show case how easy it can be to make something good for you, that’s also convenient for everything that’s going on right now. If you need to use some frozen veggies to make this soup work- THAT’S OKAY! Work with what you have and adjust accordingly. Want to get more festive with the flavors? Sub paprika for some thyme. Don’t have hemp seeds? Use cashews! This recipe is a guideline for how to make a yummy soup, and as such, i highly encourage you to get creative if you have/ want to!
Roasted Cauliflower and Leek Soup
Author: Consciously Coastal
prep time: 15 | cook time: 20-30 | Servings: 6
Ingredients:
- 1 head of cauliflower (or 2 cups of frozen cauli)
- 5 celery stalks, chopped
- 2-4 large garlic cloves
- 2 leeks, halved and chopped
- 2 carrots, peeled and chopped
- 1 carton of veggie broth
- 1 lemon, halved and juiced
- 2-4 tbs hemp seeds (can substitute cashews)
- Avocado oil, enough to coat all veggies
- 1 tbs nutritional yeast
- 1 tsp paprika
- 1 tsp onion salt (can sub with chives + parsley)
- Salt + pepper to taste
Instructions:
- Preheat your oven to 400 degrees Fahrenheit and line a sheet tray with parchment paper.
- Next prep all the veggies, once they are all chopped, toss in avocado oil and seasonings. Coat all veggies evenly.
- Place veggies on your sheet tray and roast for 20-30 minutes, you will want to check on your veggies at the halfway point and remove from the oven to toss and redistribute, pop back in the oven, and allow to cook for the remaining time.
- Once the veggies are fully cooked and have some color, pour them into a high-speed blender. Add in veggie stock, lemon juice and blend. Once the soup is fully blended, taste test and season to your liking with salt and pepper!