Roasted Cauliflower And Leek Soup Vegan Recipes

ROASTED CAULIFLOWER AND LEEK SOUP (VEGAN)

Roasted Cauliflower and Leek Soup (Vegan) image

Comforting Roasted Cauliflower and Leek Soup is loaded with wholesome nutrients to create a creamy, hearty vegan soup that's also gluten-free and low-carb.

Provided by Plating Pixels

Categories Soup

Time 45m

Number Of Ingredients 11

Ingredients

1 large head cauliflower (cut into florets)
1 large leek (washed well and cut in half)
3 tablespoons olive oil (divided)
2 stalks celery (diced)
4 cloves minced garlic
½ teaspoon salt
½ teaspoon black pepper
2 quarts vegetable stock (or chicken stock (not vegan))
2 large bay leaves
Chopped herbs as garnish (such as chives, thyme, or dill)
Grated parmesan cheese (as a garnish (not vegan))

Steps:

Preheat oven to 425° F. Place cauliflower florets and leeks on foil-lined baking sheets and drizzle with 2-tablespoon olive oil. Lightly sprinkle with salt and pepper. Bake 10-12 minutes, until tender and slightly browned. Remove from the oven and set aside. Cut leeks into smaller pieces.
Heat the remaining olive oil to medium heat in a large pot. Add chopped leeks, celery, garlic, salt, and pepper. Saute until vegetables are tender, about 7 minutes.
Add roasted cauliflower, vegetable stock, and bay leaves. Cover, reduce heat, and simmer for 30 minutes.
Remove from heat and discard bay leaves. Cool slightly then use an immersion blender to puree into a smooth consistency. If using a traditional blender see notes below.
Ladle into bowls and serve with a sprinkle of black pepper and chopped herbs as garnishes, as well as optional Parmesan cheese or a drizzle of olive oil.

Nutrition Facts : ServingSize 2 cups, Calories 58 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 749 mg, Fiber 1 g, Sugar 3 g

ROASTED CAULIFLOWER, LEEK & GARLIC SOUP

Roasted Cauliflower, Leek & Garlic Soup image

This came from the Clean Eating Magazine. Can be prepared ahead of time and refrigerated for up to 5 days or frozen up to 1 month.

Provided by njs1109

Categories Cauliflower

Time 1h

Yield 8 cups, 10 serving(s)

Number Of Ingredients 12

Ingredients

3 leeks, white part only, washed and thickly sliced
1/2 head garlic, cut so cloves are exposed
1 large head cauliflower, cut into florets
1 -2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3 cups low sodium chicken broth
3 bay leaves
1 cup skim milk
3 cups shredded fresh basil
3 tablespoons hot water

Steps:

Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.

Nutrition Facts : Calories 78.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 126, Carbohydrate 11.6, Fiber 2.5, Sugar 2.8, Protein 5

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