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Roasted Cauliflower and Leek Soup

Prep Time30 mins
Cook Time30 mins
Servings: 6


  • 1 head of cauliflower cut into florets and roasted
  • 2 TBSP olive oil
  • 3 leeks cleaned and sliced
  • 1 scallion chopped
  • 4 cloves of garlic diced
  • 4 cups of chicken stock
  • 1 cup of milk
  • 1/4 teaspoon cumin
  • 1/8 teaspoon tumeric
  • Cheddar cheese and crisp bacon for topping optional
  • salt and pepper to taste


  • Preheat oven to350 degrees F (135 degrees C).
  • Arrange cauliflower florets on a baking sheet; sprinkle with salt
  • Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
  • Add olive oil to large soup pot and warm over medium heat; add leeks and scallion for about 5 to 10 minutes. Add cauliflower, chicken stock, milk, cumin, tumeric, salt and pepper. Simmer until flavors have combined, 20 to 25 minutes. Use an immersion blender or remove mixture from pot and blend until smooth. Serve warm, topped with cheddar cheese and crisp bacon (optional), add additional salt and pepper to taste