Cauliflower and Leek Soup

Introduction:

This Cauliflower and Leek Soup is a creamy, flavorful dish that’s perfect for cooler days. Roasting the cauliflower and leeks brings out a rich depth of flavor, and the addition of cashew cream gives the soup a smooth, luxurious texture. This vegan recipe is easy to make but tastes sophisticated and satisfying, ideal for a wholesome meal or an elegant starter.

Ingredients:

• 2 cups cauliflower, chopped
• 2-3 leeks (white and light green parts), chopped (about 1-1½ cups)
• 2 garlic cloves, peeled
• Extra-virgin olive oil for drizzling
• ½ cup raw, unsalted cashews (soaked overnight)
• 1½ teaspoons miso paste (optional, or substitute salt)
• A few sprigs of fresh marjoram or thyme
• 3 cups water (divided)
• 2 tablespoons olive oil (for blending)
• ⅛ teaspoon smoked paprika
• Squeeze of lemon juice
• Sea salt and freshly ground black pepper
• Red pepper flakes (optional)
• A splash of white wine or champagne vinegar (optional)

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 400°F (200°C).
2. Roast the Vegetables:
   • Spread the chopped cauliflower, leeks, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
   • Roast for 20-30 minutes, turning halfway through, until the vegetables are golden brown and fragrant.
3. Blend the Soup:
   • Transfer the roasted vegetables to a blender along with the drained cashews, marjoram leaves, miso paste, lemon juice, and 1½ cups of water.
   • Blend until smooth.
   • Add 2 tablespoons of olive oil, smoked paprika, and the remaining 1½ cups of water. Blend again until the soup reaches a creamy consistency.
4. Adjust Seasonings:
   • Taste and adjust the seasoning with salt, pepper, and more paprika if desired.
   • If the soup is too thick, stir in additional water until you reach your desired consistency.
5. Heat and Serve:
   • Pour the soup into a medium saucepan and gently heat over low heat until warm. Optionally, add a splash of vinegar if you want to balance out the flavors.
   • Serve with crusty bread on the side and enjoy!

Conclusion:

This Roasted Cauliflower and Leek Soup is a hearty, comforting meal that’s full of roasted veggie goodness. The smooth, creamy texture and subtle smoky flavor from the paprika make it a must-try for any soup lover. Perfect for a weeknight dinner or an impressive dish to serve to guests, this soup is both delicious and nutritious!