Creamy Curried Roasted Cauliflower Leek Soup. Drizzle olive oil over cauliflower and leek, toss to coat. Place in oven and roast until very tender tender. While cauliflower is resting mix curry powder, cumin, turmeric, and cayenne in a small bowl.
You can cook Creamy Curried Roasted Cauliflower Leek Soup using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Creamy Curried Roasted Cauliflower Leek Soup
- You need 1 of large head cauliflower.
- It’s 1 of medium leek - thoroughly washed, cut into large pieces.
- It’s 2 tbs of olive oil.
- It’s 1 tbs of coconut oil.
- Prepare 2 tbs of curry powder.
- Prepare 1/2 tsp of salt.
- You need 1/2 tsp of ground cumin.
- Prepare 1/4 tsp of ground turmeric.
- You need 1/8 tsp of cayenne pepper.
- It’s 1 tsp of honey or agave nectar (optional).
- It’s 2 cups of low sodium vegetable stock.
- Prepare 1 can of coconut milk.
When the onions are tender, add your broth, coconut milk, tomatoes and cauliflower. Simmer to soften up the cauliflower, then blend everything until smooth and creamy. FAQ & Tips for Making Delicious Curried Cauliflower Soup Creamy Roasted Cauliflower Leek Soup with Cheddar This roasted cauliflower leek soup with cheddar is rich in savoury flavour and super creamy (without using cream). It's hearty enough to be substantial for lunch or dinner.
Creamy Curried Roasted Cauliflower Leek Soup instructions
Preheat oven too 400°F. Cut cauliflower into 2" pieces. Spread cauliower and white part of leek on a cookie sheet lined with foil. Drizzle olive oil over cauliflower and leek, toss to coat. Place in oven and roast until very tender tender. About 35-40 min. Remove from oven, cover with another sheet of foil and let rest about 10 min..
While cauliflower is resting mix curry powder, cumin, turmeric, and cayenne in a small bowl. Heat a medium sauce pan over medium heat. Add coconut oil. As soon as it melts add spices and sautée 20-30 SECONDS only..
Add vegetable stock and salt (and honey/agave if desired). Stir to combine. Bring seasoned stock to a simmer. Let simmer about 5 minutes. Transfer stock to a heat safe bowl or pitcher..
Uncover cauliflower/leek combo. Place half of combo in blender with half of vegetable stock. Blend to a nearly smooth puree. Pour back into sauce pan. Repeat process with remaining half of ingredients. Turn heat back on to medium low..
Shake can of coconut milk vigorously to emulsify. Open and pour into saucepan with puree (reserve 1-2tsp for optional garnish). Stir to combine. Heat until just warmed through. Serve with na'an and enjoy!.
Stir in the vegetable broth, and bring the mixture to a boil. Curried Cream of Cauliflower Soup. but the roasted cauliflower adds plenty of flavor and creaminess. Once your roasted cauliflower is almost done, you'll sauté onions in a soup pot until tender, then add garlic and vegetable broth. Stir in broth and water and bring mixture to a boil. Here is how you can achieve that.
