Creamy Cauliflower & Leek Soup
MAKES 4 TO 5 SERVINGS
This soup is my knockoff version of potato leek, but it won’t make you feel so heavy after eating it. What makes this soup special is the blended cauliflower, which allows this soup to be creamy without adding a ton of dairy. The butter gives this recipe just enough richness to feel a little decadent. Roasting the cauliflower is essential to bringing its that nutty, delicious flavor. I love to add pepitas for a bit of crunch, but toasted bread or croutons would also be wonderful with this soup.
2 pounds fresh cauliflower florets
3 tablespoons olive oil, divided
2 teaspoons kosher salt, plus more to taste, divided
Freshly ground black pepper
1½ cups chopped leeks (white and pale-green parts only)
3 cloves garlic, chopped
2 tablespoons unsalted butter
4 cups Vegetable Broth (page 80) or Chicken Stock (page 81)
2 teaspoons distilled white vinegar
1 tablespoon chopped fresh parsley, plus more for garnish
1 teaspoon dried thyme
Pepitas (pumpkin seeds), toasted, for garnish
Preheat the oven to 425°F. On a large baking sheet, toss the cauliflower florets with 2 tablespoons olive oil, 1 teaspoon kosher salt, and pepper to taste. Roast until lightly browned, tossing halfway through, about 30 minutes.
In a large pot, warm the remaining 1 tablespoon olive oil over medium heat. Add the leeks, garlic, and remaining 1 teaspoon kosher salt. Cook until leeks have softened and are somewhat translucent, stirring often, 2 to 3 minutes. Transfer the cooked leeks and garlic to a blender along with the butter, broth or stock, and roasted cauliflower. Blend until smooth (an immersion blender also works).
Return the mixture to the pot and bring to a low simmer. Add the vinegar, parsley, and thyme. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with toasted pepitas and chopped parsley. Serve hot.
