Curried Cauliflower Potato Leek Soup

Curried Cauliflower Potato Leek Soup

This soup is a bit of a "merger" between two soups I make fairly often...a cauliflower bisque and a potato leek. (Must have been one of those days when you look in the refrigerator and see nothing but odds and ends that need to be used. We've all been there! ) The good news is they can usually be put to good use in a hearty soup. Just add your favorite herbs and spices and you may just come up with a new favorite!

I love garnishing this soup with some crumbled kale chips and a bit of cashew parmesan "cheese." Soooo good on a cold winter's night! (Hopefully, one of the last...but that's a story for another day!)

 

Curried Cauliflower Potato Leek Soup

Ingredients

  • 1 head cauliflower, cut into bite-sized florets
  • 2 T avocado oil, divided
  • 1 T curry powder
  • 1 T cumin seed
  • sea salt
  • 2 or 3 leeks, well washed and chopped
  • 2 cloves garlic
  • 4 C vegetable stock
  • 2 C water
  • 4 or 5 small yukon gold potatoes, chopped

 

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper
  3. Coat cauliflower with oil and seasonings, place on pan and roast in oven until tender and slightly golden (approx, 20 min)
  4. Heat second T oil in soup pot. Add leeks and garlic, and cook to tender (about 5 minutes).
  5. Add stock and potatoes and bring to boil.
  6. Reduce heat to simmer.
  7. Add roasted cauliflower to pot. 
  8. Blend all ingredients to a smooth puree, using either an immersion blender or stand blender. If your blender is not vented, you MUST allow soup to cool down before blending. Blend in batches and return to pot for warming.
  9. Serve immediately with some freshly cracked black pepper and your choice of crunchy topping (optional).