Roasted Cauliflower, Leek & Potato Soup

Roasting the cauliflower, leeks, potatoes, onions and garlic adds incredible flavor to this healthy vegan twist on traditional potato leek soup.

Replacing half of the potatoes with cauliflower makes this soup healthier, lighter and tastier. To boost the nutrition even more, I also like to add a few handfuls of greens – anything you like such as spinach, kale, arugula or chard or your favorite microgreens.

Blending the vegetables with an immersion blender makes the soup thick and creamy, and since the roasted veggies are so flavorful, there is no need to add any cream.

Instead of bacon, I like to top the soup with some crispy fried onions.

Roasted Cauliflower, Leek & Potato Soup

  • 2 cups leeks
  • 1 cup onions
  • 2 cups cauliflower
  • 2 cups Yukon Gold potatoes
  • 4 cloves garlic
  • 1/4 cup olive oil
  • salt & pepper
  • 4-5 cups vegetable broth
  • 1 tbsp miso paste, (optional)
  • 1 tsp thyme
  • 4 cups greens, (kale, spinach, chard or arugula)

For the crispy onion topping:

  • 1/4 cup olive oil
  • 1 cup thinly sliced onions
  1. Preheat the oven to 375ºF.
  2. Chop the leeks, cauliflower, potatoes and onions. Peel the garlic cloves (leave them whole).Yukon Golds have very thin skin so I don’t find it necessary to peel them.Spread the vegetables on a couple of baking sheets and add the olive oil. Toss to coat the veggies and make sure they are spread in a single layer.
  3. Roast for about 45 minutes, flopping the baking vegetables halfway through, until golden brown and soft.
  4. Transfer to a large pot, scraping up all the browned bits at the bottom. Add 4 cups of vegetable broth, thyme and miso (if using); puree with an immersion blender to desired consistency. (You can also use a blender or a food processor.)
  5. Bring to a boil and add the greens; reduce the heat and simmer for another ten minutes. Add a bit more broth if the soup is too thick. Season to taste.

To make the crispy onions:

  1. Heat the olive oil over medium heat; add the onion slices and cook until dark golden brown and crispy. Season with salt & pepper. Sprinkle over the soup just before serving.

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