• kelseyneyman

Cauliflower Leek Soup

Updated: Dec 27, 2019



Let me start this out by saying that I LOVE Leeks and have been craving some type of Leek soup, so here we are! This soup takes a bit of time for all the veggies to roast but outside of that it is extremely easy to make. You can add toppings of your choice to it too, caramelized some onions and added some green onion and parsley to top mine off.


There is a lot of onion in this dish so forewarn your significant other when you make it haha! #onionbreath


This dish also has Parsnips in it, I chose Parsnips because they are similar to potatoes in texture and a great addition to this fiber filled dish! They are also great just roasted with some salt pepper and garlic powder too as a side dish!


Hope you enjoy this recipe and let me know if you give it a try!


Cauliflower Leek Soup

1 Garlic Clove
2 Parsnips chopped into cubes
1 1/2 cups of chopped leeks
1/2 of a head of cauliflower
Few slices of yellow onion
Salt and Pepper to taste
2 tablespoons Avocado oil
2 Cups Vegetable Broth
Pinch of Thyme
1/4 cup Almond Milk Unsweetened

First chop all your veggies and coat them with Avocado oil, salt ,and pepper. Preheat oven to 400 degrees and roast the veggies for 30 minutes, stirring them occasionally to get all sides cooked. Once you can pierce them with a fork easily they are done.


Next you will put all roasted veggies into a high speed blender with 2 cups of vegetable broth and a pinch of fresh or dried thyme then blend on high speed until it reaches smooth consistency.


Pour into a pot and heat throughout with a 1/4 cup almond milk. Top with desired toppings and enjoy!





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