Roasted cauliflower and leek soup

Makes 4 big bowls of soup



2 cups of chopped cauliflower

2-3 leeks (about 1.5 cups) white and light green parts chopped

2 cloves of garlic

4 tbsp Olive oil

½ cup raw unsalted cashews (soak them overnight or soak them for 5 minutes in boiling water)

1.5 tsp sea salt

1 tsp dried thyme

3 cups of water

1/8 tsp paprika

½ lemon juiced



Preheat oven to 180°. Spread cauliflower, leeks and garlic on a baking sheet. Drizzle with about 2 tbsp of olive oil and sprinkle with some salt and pepper. Roast for 20-30 minutes, rotating halfway through. Remove when everything is cooked through and before the leeks start to burn.

Put the veggies in the blender and add the rest of the ingredients. Blend until puréed. Taste and adjust the seasonings.

Pour into a saucepan and heat just until it’s warm. Stir in a bit more water if it’s too thick. Add salt and pepper if desired.


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