Roasted Cauliflower and Leek Soup

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  • 2 Cloves of Garlic, minced

  • 2 Tbsp. Vegetable Oil

  • 1 Head of Cauliflower broken into florets

  • 3 Tbsp. Butter

  • 2 Leeks, white part only, chopped

  • 1/4 Cup All Purpose Flour

  • 1 Quart, Veggie Stock

  • 1/3 Cup Heavy Cream

  • 1 Tbsp. Salt

  • 1Tbsp. Black Pepper


  1. Preheat Oven to 275 F

  2. Stir Garlic and vegetable oil together in a small bowl

  3. Arrange Cauliflower evenly on a baking sheet, pour oil mixture over cauliflower & toss to coat

  4. Bake cauliflower until tender and lightly browned (around 30 minutes)

  5. Melt butter in a stock pot over medium heat, stir and add leeks and flour in the melted butter until fragrant and well blended

  6. Add cauliflower, vegetable stock, and cream to pot and let simmer until flavors have combined (20-25 minutes)

  7. Stir salt and pepper into the soup and let simmer until desired thickness (10-15 more minutes)