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!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425 degrees Fahrenheit
- 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.
- Wash and scrub the leeks and fennel. Cut the white and light green parts into large chunks.
- Place on baking sheet
- Wash and peel the potatoes then cut into quarters
- Place on baking sheet
- 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.
- While that is roasting, pour 3 cups of chicken stock into a medium pot over medium-low heat.
- 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.
- Pour all the ingredients from the pot into a Vitamix or Ninja and blend for 30 seconds or until smooth and creamy
- 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