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Leek Cauliflower Soup

A roasted leek and cauliflower soup recipe
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish, Soup
Cuisine: American
Servings: 3 people


  • 1 head Cauliflower Chopped
  • 1 Leek white to light green part, chopped
  • 4 Shallots or small onion, chopped
  • 2-3 cloves garlic i used two bulbs green garlic, chopped
  • 3 cups Chicken Stock
  • 4 tablespoons Whole Cream
  • Salt And Pepper i used a smoked sea salt and fresh ground pepper
  • 2 tablespoons olive oil


  • Pre-heat oven to 410
  • On greased baking sheets (I had to use two) spread out the cauliflower, leek, onion/shallot and garlic pieces and drizzle with more olive oil (and salt and pepper, if you wish). Bake for 20 - 30 minutes. Ever ten minutes, give the pans a shake - you want the pieces to be browned but not burnt.
  • Add baked cauliflower/allium mix to a blender, along with the stock and cream, and blend until smooth.
  • Taste and season as appropriate with salt, pepper and any other seasonings that you would like.