Cauliflower Leek Soup with Roasted Garlic

by Shoshana on November 28, 2012 · 7 comments

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On a cool rainy day like today nothing sounds better than a bowl of warm creamy soup. This cauliflower leek soup is one of my favorites. I always make it in huge batches and freeze some in single serving containers so that I have it ready for a quick lunch or dinner. The first time I made this soup it was because I had a huge bag of leeks that needed to be cookie because they were taking up too much space in my vegetable drawer. I have always liked potato leek soup so I decided to try the same basic recipe using cauliflower. It works great, the cauliflower gives the soup a nice creamy body and the roasted garlic gives it an additional layer of flavor. I used orange cauliflower for the soup which is why it has that beautiful golden color, but regular cauliflower would work just as well. I am off to heat some for lunch right now. The perfect antidote to a rainy day.

Cauliflower Leek Soup with Roasted Garlic

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6 cups

Cauliflower Leek Soup with Roasted Garlic

Ingredients

6 cups (3/4 lbs) sliced leeks (white and pale green part only)

1 tablespoon coconut oil

1 medium heads cauliflower, cut into florets

4 cups water or vegetable broth

1 head roasted garlic*

1 teaspoons salt +more to taste

freshly ground pepper

Preparation

Saute the leeks in the coconut oil in a large pot over medium heat until soft, 15-20 minutes, stirring occasionally. Add the cauliflower, water or broth, and salt to the pot and bring to a simmer. Cover and simmer until the cauliflower is soft, 10-15 minutes more.

Squeeze the roasted garlic into the soup and use an immersion blender to puree the soup. (This can also be done by transferring the soup to a regular blender) Add salt and pepper to taste.

* to roast the garlic. Preheat the oven to 400. Cut the top off a whole, unpeeled, bulb of garlic exposing the tops of the cloves. Rub generously with olive oil. Place in a baking dish and cover with foil. Bake 30-40 minutes or until very soft. Let cool slightly before squeezing the garlic out into the soup. Roasted garlic freezes well so I always make a bunch, squeeze the garlic out of the bulb and freeze it.

http://www.kosherwhole30.com/cauliflower-leek-soup-with-roasted-garlic/

{ 7 comments… read them below or add one }

1 sam November 29, 2012 at 1:05 pm

This looks totally delicious! Just curious, what kind of containers do you use to freeze the soup? plastic? I want to do that too, but I don’t know what are good containers! thanks :)

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2 Shoshana November 29, 2012 at 6:13 pm

I like to use the round ziplock containers with the screw on lids for freezing soup. They take up more space in the freezer than ziplock bags would but I find they keep the soup a bit fresher. Enjoy b

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3 Roshni January 15, 2013 at 5:00 pm

Looks so good. Your pictures and blog make me just smile and it has been much neeedd lately. I just wish that it would get a bit cooler so I could enjoy a soup….please!!! My fridge is up and running so I am back to baking mode. Ready to make my baby boy’s first birthday cupcake!! I love the fall…. oh and your blog :)

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4 Jesikka December 2, 2012 at 8:00 am

I buy quart and pint containers by the sleeve in Chinatown- like what delivery soup comes in and I use them for everything, including this. I highly recommend!

Shosh- this soup looks delicious. I’m going to make some when I run out of sweet potato miso soup.

How’s your Whole 30 going?

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5 Shoshana December 4, 2012 at 11:12 am

Thats a great idea about the containers. I should get some next time I am at the restaurant supply store. Sweet potato miso soup sounds delicious!

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6 Shanara January 15, 2013 at 2:15 am

just made your soup last night- it was lovely. thnkas so much for the recipe, it was just the thing on a cold night. returning from a long business trip to a mostly empty refrigerator (save a lucky butternut squash) almost kept me out of the kitchen but this was easy and quick to pull together with few ingredients. i added a shallot and some cloves of garlic. the leftovers today were even better!

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7 Sina (@thekosherspoon) December 2, 2012 at 8:38 pm

this is such a great soup! i love the ingredients and flavors, i’m excited to see what new things you’ll post!

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