Roasted cauliflower and leek soup

Roasted cauliflower and leek soup


1 person made this

About this recipe: Hearty cauliflower and tasty leeks combine in this delicious, creamy soup ideal as a starter to a larger meal or served with a sandwich for a warming lunch.

Brandon Squige

Serves: 6 

  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 head cauliflower, broken into florets
  • 3 tablespoons butter
  • 2 leeks, white part only, chopped
  • 2 tablespoons plain flour
  • 950ml chicken stock
  • 80ml double cream
  • 1 teaspoon dried chervil
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat oven to 140 C / Gas 1.
  2. Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking tray; pour oil mixture over cauliflower. Toss to coat.
  3. Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
  4. Melt butter in a large stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavours have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

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