When heated up and blended down, cauliflower can get to that creamy consistency like mashed potatoes.
This cauliflower and leek soup is dairy and gluten free.
- Here’s what you’ll need:
- 1 1/2 small heads of cauliflower (or one large)
- 1 leek the bottom white and light green part
- 5-6 cloves of garlic
- 3-4 cups of homemade veggie broth
- Tablespoon of olive oil
- Dash of sea salt
- How to make:
- Chop up cauliflower and put into bowl
- Smash the garlic cloves
- Slice up leeks and smashed garlic and put into bowl with cauliflower
- Pour olive oil over the veggies with salt and toss to coat
- Put on a baking sheet into the oven at about 425 degrees for 40-45 minutes until they start to brown
- Heat saucepan with some olive oil and put roasted veggies on pan
- Cover with veggie broth
- Allow to boil
- Either use a hand blender and blend down in the pan or add to food processor to blend down until smooth
- Transfer to bowl and top with leek and garlic pieces
httpv://www.youtube.com/watch?v=clMgVkapbs8
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Yum, Yum…yum, yum, yum. 🙂
Why do you only use the bottom part of the leek? I’m so making this for Meatless Monday. Looks delish.
You summed it up pretty well.
The bottom part roasts better. The top part would wilt away to nothing.
OMG! This blog is absolutely brilliant! I’m the only vegetarian in my house and I just started cooking and I’ve no idia what to make most of the time. Nothing looks appetizing enough to eat, let alone make, but everything here looks delicious!
Nice. Glad that you have found the info useful.
Mmmmm I love this soup. Simple and delicious!!