roasted cauliflower and leek soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 3
- squeeze of lemon
- 3 cups of water
- olive oil for drizzling
- 2 cloves of garlic
- red pepper flakes (optional)
- about 2 cups chopped cauliflower
- 2-3 leeks, white and very light green parts chopped (about 1 to 1.5 cups)
- 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
- 2 tablespoons more olive oil (to blend into the soup)
- 1/8 easpoon smoked paprika (or more to taste)
- a few more pinches of salt
- splash of white wine vinegar or champagne vinegar at the end (especially if you made yours too spicy like i did).
- Carbohydrate 0.33978 g
- Cholesterol 0 mg
- Fat 0.10362 g
- Fiber 0.163200004577637 g
- Protein 0.07206 g
- Saturated Fat 0.01956 g
- Serving Size 1 1 Serving (241g)
- Sodium 9.66 mg
- Sugar 0.176579995422363 g
- Trans Fat 0.01734 g
- Calories 2 calories
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).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.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.
