xxscj1678
Culinary Explorer
Hey food lovers! Ready to dive into a bowl of creamy goodness? Let’s whip up some cozy Roasted Cauliflower & Leek Soup that’s perfect for any day! 
Roasted Cauliflower & Leek Soup
Roasted Cauliflower & Leek Soup
Ingredients:
- 1 large head of cauliflower, cut into florets
- 2 leeks, white and light green parts only, sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- A squeeze of lemon juice (optional)
Instructions:
- Prep & Roast: Preheat your oven to 400°F (200°C). Toss the cauliflower florets and sliced leeks with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until they’re tender and lightly browned.
- Sauté Garlic: In a large pot, heat a little more olive oil over medium heat. Add the minced garlic and thyme, cooking until fragrant, about 1-2 minutes.
- Combine Ingredients: Add the roasted cauliflower and leeks to the pot. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to meld the flavors.
- Blend It Up: Using an immersion blender, puree the soup until smooth. If you prefer, you can transfer it in batches to a blender. Stir in the coconut milk and season with additional salt and pepper to taste.
- Finish & Serve: Add a squeeze of lemon juice for a fresh zing if you like. Ladle the soup into bowls and garnish with chopped parsley. Enjoy your warm, delicious, and creamy creation!
