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Roasted Cauliflower, Leek & Lemon Soup


This Roasted Cauliflower, Leek & Lemon Soup couldn’t be easier. By roasting we mean ALL of it, lemon included, in a roasting tin, bunged in the oven. You’re left with a tray of caramel-y deliciousness which will add another level of depth to your dish.


This soup can be dressed up with frizzled leeks and a few drops of olive oil (I had lemon olive oil on hand which was a winning combo), or dress it down to Sunday comfort level by doing a chunkier blend and adding grilled cheese fingers for dunking. We have a lot of winter to get through, friends, so let’s let the soup, carbs and cheese warm our souls!


If you have a blender, simply add the roasted vegetables to the blender with stock. If not, just do the deed in a deep pan with an immersion blender. Finish with a bit of cream (or cashew cream if you’re after a vegan or #Whole30 option). Either way, easy peasy, lemon squeez-y - literally! Enjoy! xoxo


Ingredients for 6 servings:

  • 1 large head of cauliflower, split into florets

  • 2 lemons, 1 cut into 8 wedges, 1 zest only

  • 3 leeks, dark green top leaves removed, sliced

  • 1 tablespoon olive oil

  • 5-6 cups vegetable stock

  • salt & pepper to taste

  • 1/4 cup (60ml) heavy cream, or cashew cream for a dairy-free option

Preheat the oven to 400F (200C). Toss the cauliflower florets and lemon wedges with olive oil and place on the roasting pan. Roast for 20 minutes. After 20 minutes, toss them and add the leeks. Roast for another 10 minutes. Remove the veggies from the oven and add the cauliflower and leeks to a blender or soup pan. Use a spoon or finger to push the flesh out of the roasted lemon wedges. Add the flesh to the blender, discard the skins. Add 5 cups of stock.


If you’re using a blender BE CAREFUL, hot liquids will cause a piping hot blender explosion if you fasten the top. The safest way to do it (other than letting it cool down first!) is to leave the top off and cover it with a towel, starting at the lowest power and gradually moving up. If you’re using a pot, just add the stock to it and blend with an immersion blender to your desired thickness, add more stock if needed. Finish the soup by adding the cream and blend until just combined. Season with salt and freshly ground pepper and sprinkle with freshly grated lemon zest.

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