My Creamy Roasted Cauliflower and Leek Soup

barbara lentz


I love using the orange cauliflower it gives the soup a warm inviting color. I used purple cauliflower once too but that color was kind of scary looking.

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20 Min
15 Min
Stove Top


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head of cauliflower. i used orange cauliflower
leeks white and pale green parts only
4 clove
olive oil,
4 c
chicken broth
1 c
dry white wine i used chardonnay
1 c
heavy cream
1/4 c
fresh oregano chopped
1 tsp
2 tsp
ground thyme

How to Make My Creamy Roasted Cauliflower and Leek Soup


  • 1Roughly chop cauliflower and leeks. Place on baking sheet with the cloves of garlic. Drizzle olive oil over top and sprinkle with salt. Roast in 375 degree oven until lightly browned about 15 minutes stirring a few times. Remove from oven and set aside.
  • 2In large pot bring chicken broth and wine to a full boil. Reduce heat to a simmer and add the cauliflower, leeks, and garlic. Cook until veggies are soft. Add the cream and remaining ingredients and cook a couple more minutes. Remove from heat and puree with an immersion blender or food processor.

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About My Creamy Roasted Cauliflower and Leek Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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