Recipe: Yummy Creamy Curried Roasted Cauliflower Leek Soup

Creamy Curried Roasted Cauliflower Leek Soup. Roasted cauliflower is simmered in a rich and creamy soup creating a warm and filling dinner. Serve alongside a slice of crusty bread. All Reviews for Roasted Cauliflower and Leek Soup.

Rich and creamy roasted cauliflower soup made with leek, cremini mushroom, and cheddar cheese. If you love Food Network as much as I do, then you probably know about the show "Chopped". Today I'm super excited to be participating in Food Network's Chopped At Home Challenge, creating a. You can have Creamy Curried Roasted Cauliflower Leek Soup using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Creamy Curried Roasted Cauliflower Leek Soup

1. Prepare 1 of large head cauliflower.
2. It's 1 of medium leek - thoroughly washed, cut into large pieces.
3. It's 2 tbs of olive oil.
4. Prepare 1 tbs of coconut oil.
5. Prepare 2 tbs of curry powder.
6. You need 1/2 tsp of salt.
7. Prepare 1/2 tsp of ground cumin.
8. You need 1/4 tsp of ground turmeric.
9. You need 1/8 tsp of cayenne pepper.
10. Prepare 1 tsp of honey or agave nectar (optional).
11. It's 2 cups of low sodium vegetable stock.
12. Prepare 1 can of coconut milk.

This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week! It's the perfect light soup if you want to have this More of my favorite creamy soups include Cream of Asparagus Leek Soup with Creme Fraiche, Cream of Zucchini Soup, and Cream of Carrot. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves.

Creamy Curried Roasted Cauliflower Leek Soup instructions

1. Preheat oven too 400°F. Cut cauliflower into 2" pieces. Spread cauliower and white part of leek on a cookie sheet lined with foil. Drizzle olive oil over cauliflower and leek, toss to coat. Place in oven and roast until very tender tender. About 35-40 min. Remove from oven, cover with another sheet of foil and let rest about 10 min..
2. While cauliflower is resting mix curry powder, cumin, turmeric, and cayenne in a small bowl. Heat a medium sauce pan over medium heat. Add coconut oil. As soon as it melts add spices and sautée 20-30 SECONDS only..
3. Add vegetable stock and salt (and honey/agave if desired). Stir to combine. Bring seasoned stock to a simmer. Let simmer about 5 minutes. Transfer stock to a heat safe bowl or pitcher..
4. Uncover cauliflower/leek combo. Place half of combo in blender with half of vegetable stock. Blend to a nearly smooth puree. Pour back into sauce pan. Repeat process with remaining half of ingredients. Turn heat back on to medium low..
5. Shake can of coconut milk vigorously to emulsify. Open and pour into saucepan with puree (reserve 1-2tsp for optional garnish). Stir to combine. Heat until just warmed through. Serve with na'an and enjoy!.

When cool enough, squeeze garlic from skins into saucepan and Add hot water and puree until smooth. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup. This soup centers around cauliflower and leeks (plus a few other vegetables and ingredients). It's got a rich and creamy texture and a beautiful pale yellow color. Is it weird to call a soup beautiful?