Roasted cauliflower and leek soup

    (133)
    1 hour 20 min

    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.


    5 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (133)

    Reviews in English (112)

    by
    50

    I had to make two changes only because I am limited on ingredients. I did not have heavy whipping cream, I used equal amounts evaporated milk. I also did not have chervil, I useda little dried parsley and dried chives. Even with my substitutions, this soup turned out FANTASTIC. I've had it for lunch five days in a row with half of a tomato sandwich and I can't get enough. I love that it's low in carbs and low enough in calories so that if I wanted more (which I have), I can have seconds. Delicious!  -  16 Oct 2012  (Review from Allrecipes US | Canada)

    by
    27

    I turned on the broiler to brown up the cauliflower.After the complete soup mixture cooked for 15-20 min, I pureed 3 cups of it for a smoother,creamier soup.Added small pieces of cooked smoky ham and dusted w Parmesan cheese.Wonderful combination.  -  17 Dec 2012  (Review from Allrecipes US | Canada)

    by
    22

    I made a few changes to this recipe, the most significant being the roasting time/temp on the cauliflower. I am not sure if 275 at 30 min is a typo or not, but that time/temp combo does not produce soft, browned cauliflower. I added an extra 10 min at 425 to the end of that cooking time. Next time I will do 20-25 min at 400. The other major change was that I added 3 strips of bacon (fried and crumbled) to the soup. Great! Minor changes included leaving out the flour (to eliminate carbs and because it really wasn't needed) and partially pureeing the soup with an immersion blender so it was thick and creamy with small cauliflower chunks. I also did not have chervil and used parsley instead. This is delicious soup and really resembles loaded baked potato soup when you top it with bacon crumbles and cheese.  -  26 Feb 2013  (Review from Allrecipes US | Canada)

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