Roasted Cauliflower Soup with Leek, Fennel, & Garlic

This Roasted Cauliflower Soup with Leek, Fennel, and Garlic is rich, creamy, and bursting with rustic flavors. It only takes 30 minutes and can easily be made vegan!

ROASTED CAULIFLOWER SOUP WITH LEEK, FENNEL, AND GARLIC

This Roasted Cauliflower Soup is rich and creamy. You’ll taste garlic with a hint of fennel and thyme. The best part is it only takes 30 minutes from start to finish.

You could make this on your meal prep day and portion it out for lunches. I don’t think it’s filling enough alone so definitely plan to eat something with it (a salad and/or sandwich goes great with soup!).

To make this vegan use vegetable stock instead of chicken stock.

HOW TO SERVE THIS CAULIFLOWER SOUP

This recipe is very versatile. It pairs well with really any protein but we especially loved eating it with garlic and butter seared scallops. You could also try bacon or sausage. Soups like this one go great with salads and sandwiches too!

You could make this on your meal prep day and portion it out for lunches. It’s not filling enough on its own so definitely plan to eat something with it.

MORE DELICIOUS SOUP RECIPES

• Easy Taco Soup with Ranch
• Slow Cooker Chicken Tortilla Soup
• Creamy Asparagus Soup
• Chicken & Kale Crockpot Soup

Roasted Cauliflower Soup

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★★★★★

5 from 1 reviews

• Author: Whitney Carlson
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Roasted Cauliflower Soup with Leek, Fennel, and Garlic is rich, creamy, and bursting with rustic flavors. It only takes 30 minutes and can easily be made vegan!

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Ingredients

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• 1 large head of cauliflower, chopped into florets
• 4–6 large garlic cloves, smashed
• 2 stalks of leek, white and light green parts only
• 2 stalks of fennel, white and light green parts only
• 4 small-medium russet potatoes, cut into quarters
• 3 cups chicken or vegetable stock
• Drizzle of olive oil
• 1 tsp fresh thyme leaves
• 1 tsp sea salt
• pepper to taste

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Instructions

1. Preheat oven to 425 degrees Fahrenheit
2. While the oven is preheating, cut the cauliflower into florets. Place on a large rimmed baking sheet. Smash the garlic cloves and add to the cauliflower on the baking sheet.
3. Wash and scrub the leeks and fennel. Cut the white and light green parts into large chunks.
   1. Place on baking sheet
4. Wash and peel the potatoes then cut into quarters
   1. Place on baking sheet
5. Drizzle EVOO over the ingredients on the baking sheet, then use your hands or a brush to evenly coat everything with oil. Place in the oven to roast for 10 minutes.
6. While that is roasting, pour 3 cups of chicken stock into a medium pot over medium-low heat.
7. After 10 minutes of roasting, remove the baking sheet and carefully dump everything off the sheet into the pot of chicken stock. Turn the heat to medium. Add fresh thyme, salt, and pepper to the pot. Let everything cook for an additional 5-7 minutes or until the veggies are fork-tender.
8. Pour all the ingredients from the pot into a Vitamix or Ninja and blend for 30 seconds or until smooth and creamy
9. Pour the soup into individual bowls and garnish with fresh cracked pepper

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American