Roasted Cauliflower, Broccoli & Leek Soup

Roasted Broccoli, Cauliflower & Leek Soup

I got the idea for this soup from Frugal Feeding. Cauliflower, broccoli and leeks are all among my favorite vegetables. I used to be fairly neutral towards cauliflower until I started roasting it. I am fairly certain roasting makes just about anything better. If the soup is looking a little more white than green, that might be due to the fact that some a lot of the broccoli disappeared somewhere after roasting and before entering the soup pot.  Roasted broccoli is probably in my top 3 favorite vegetables. It would have been rude not to sample some, and like I said, roasting makes everything better.

I was tempted to try to make this with a melted cheese crouton on top, but since gluten-free bread is so incredibly temperamental, a piece of toast with some Boursin seemed like a much safer bet. Apart from the cheese on the bread, the soup is entirely vegan.  I ended up having a lot of soup left over, so I ended up freezing the rest. I’ll report back on how it serves up after defrosting when I get around to eating it.

 

Roasted Cauliflower, Broccoli & Leek Soup

  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 5+ garlic cloves, minced
  • 2 Tablespoons olive oil
  • 1 head (about 2 pounds) cauliflower, cut into florets
  • 1 large (about 1 pound) bunch broccoli, cut into florets
  • 3 large leeks, cleaned and light green/white part cut in half vertically
  • 1 1/2 liters (6 cups) low-sodium vegetable broth
  • Kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 400F/200C. In a large heavy pot heat 1 Tablespoon of olive oil over medium high heat. Add onion when oil is hot. Cook onion until soft and starting to brown. Reduce heat and add in garlic. Allow onion and garlic to continue to brown and caramelize over low heat, stirring occasionally (about every 10 minutes) while you prepare the rest of the soup.
  2. In a large bowl or plastic bag toss cauliflower, broccoli and leeks with remaining olive oil. Place on large rimmed baking sheets (I had to use two) and place in oven for 25 minutes. Turn the vegetables after 15 minutes.
  3. When vegetables are done roasting, transfer to the large pot with the onion. Increase heat to medium-high and add in 1 liter/4 cups of vegetable broth with salt and pepper to taste. Allow soup to come to a low boil and remove from heat. With either a blender or a hand blender, blend the soup until you reach the desired consistency. If the soup is too thick, add in more broth 1 cup at a time.

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