These cozy winter days are for soup and all things warm and delicious don’t you agree?
I have gotten into the habit of baking a fresh loaf or two of sourdough every Monday morning, and preparing a quick pot of soup to go with it.
My kids are huge fans of traditional Potato Leek soup, but I wanted a version with more cauliflower and less potatoes so here we are. I also added a hearty amount of roasted garlic (2 whole heads!) which really sends this over the top.
Making this soup couldn’t be easier and is also super adaptable to make totally vegetarian or vegan. Chicken broth can easily be subbed for veggie broth, and a friend who tested this recipe said that full fat coconut milk is an excellent alternative to heavy cream.
The soup is made in two parts- roasting the cauliflower and garlic to add that carmelized, mellow flavor that is so great about roasting, and also sautéing the leeks or onions until soft and golden and cooking them in the broth with potatoes.
At the end everything is combined together and blended until smooth- making the whole thing ready in about 30 minutes!
Let’s make Soup Mondays a thing shall we? If you make this soup please let me know what you think!
- 2 small/medium heads of cauliflower, cut into small, flat pieces
- 2 heads of garlic
- 2 leeks or 1 medium size onion- sliced/diced into small pieces
- 2 golden potatoes small diced
- 1 cup heavy cream
- salt, pepper and extra virgin olive oil
- 4-6 cups chicken or veggie broth
- Preheat oven to 425F.
- Toss cauliflower with olive oil, salt & pepper and spread amongst 2 cookie sheets, making sure it's not over-crowded.
- Slice the bottom off of each whole clove of garlic and place on a square of foil- drizzle with olive oil and seal the foil around the garlic.
- Place the wrapped up garlic on the cookie sheets and place both in the oven. Roast for 20 minutes total, flipping the cauliflower half way through to make sure both sides get nice and golden.
- At the same time, heat 2 tablespoons of olive oil in a large pot or dutch oven, add the leeks or onions and sauté until golden.
- Add 4 cups of broth and the diced potatoes, and bring to a boil. Reduce heat to medium and cook until potatoes are tender
- Using a slotted spoon, remove about a cup of the diced potatoes and set aside about a cup of the crispiest small bits of cauliflower.
- Add the rest of the cauliflower to the pot as well as the garlic cloves. (Just use the flat part of a butter knife to gently squeeze them out.)
- Add the heavy cream, salt and pepper and pureé soup until smooth using an immersion blender or a regular blender.
- Add the reserved potato and cauliflower back to the soup- add more salt pepper as needed, and a bit more broth of soup is too thick for your liking.
Want to make the soup vegan? Add full fat coconut milk instead of the heavy cream!