Name: Roasted Leek and Cauliflower Soup
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 1 head cauliflower (About 2 cups chopped); 2 leeks (medium to small); 2 TBSP minced garlic; 2 TBSP avocado oil (or melted coconut oil); 1/4 cup almond butter (or cashew); 3 tsp thyme leaves (fresh); 3 cups water; 1/8 tsp paprika; 1 TBSP lemon juice; 1 tsp salt and pepper (to taste)

Roasted Leek and Cauliflower Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Yield: 4 1x
Category: Main Course

Ingredients

Units Scale

1 head cauliflower (About 2 cups chopped)
2 leeks (medium to small)
2 TBSP minced garlic
2 TBSP avocado oil (or melted coconut oil)
1/4 cup almond butter (or cashew)
3 tsp thyme leaves (fresh)
3 cups water
1/8 tsp paprika
1 TBSP lemon juice
1 tsp salt and pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F. Spread the cauliflower florets and leeks on a baking sheet. Drizzle with 1 TBSP avocado oil and lightly season with salt and pepper.
Roast for 25 minutes, turning pan halfway through. Let it get lightly browned but not burned.
Let cool about 5-10 minutes, then, into a high-powered blender add all the roasted vegetables, almond butter, thyme leaves, lemon juice and half the water (1 1/2 cups).
Blend until pureed, then add the remaining ingredients and pulse a few more times.
Pour into a saucepan and let the soup heat until warmed up completely. Adjust seasonings to taste.
You may add more water or even broth if the soup is too thick.
Top with a dollop of sour cream or organic bacon crumbles. Enjoy

Find it online: https://www.true-well.co/roasted-leek-and-cauliflower-soup/