Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

my creamy roasted cauliflower and leek soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

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.

yield 4 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For my creamy roasted cauliflower and leek soup

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

How To Make my creamy roasted cauliflower and leek soup

  • 1
    Roughly 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.
  • 2
    In 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for My Creamy Roasted Cauliflower and Leek Soup:

ADVERTISEMENT