Hello, I am Elise. Today, we’re going to make creamy curried roasted cauliflower leek soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creamy Curried Roasted Cauliflower Leek Soup Recipe
Creamy Curried Roasted Cauliflower Leek Soup is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Creamy Curried Roasted Cauliflower Leek Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have creamy curried roasted cauliflower leek soup using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Creamy Curried Roasted Cauliflower Leek Soup:
- Get 1 large head cauliflower
- Get 1 medium leek - thoroughly washed, cut into large pieces
- Take 2 tbs olive oil
- Get 1 tbs coconut oil
- Make ready 2 tbs curry powder
- Take 1/2 tsp salt
- Get 1/2 tsp ground cumin
- Make ready 1/4 tsp ground turmeric
- Take 1/8 tsp cayenne pepper
- Make ready 1 tsp honey or agave nectar (optional)
- Take 2 cups low sodium vegetable stock
- Prepare 1 can coconut milk
Instructions to make Creamy Curried Roasted Cauliflower Leek Soup:
- Preheat oven too 400°F. Cut cauliflower into 2 pieces. Spread cauliower and white part of leek on a cookie sheet lined with foil. Drizzle olive oil over cauliflower and leek, toss to coat. Place in oven and roast until very tender tender. About 35-40 min. Remove from oven, cover with another sheet of foil and let rest about 10 min.
- While cauliflower is resting mix curry powder, cumin, turmeric, and cayenne in a small bowl. Heat a medium sauce pan over medium heat. Add coconut oil. As soon as it melts add spices and sautée 20-30 SECONDS only.
- Add vegetable stock and salt (and honey/agave if desired). Stir to combine. Bring seasoned stock to a simmer. Let simmer about 5 minutes. Transfer stock to a heat safe bowl or pitcher.
- Uncover cauliflower/leek combo. Place half of combo in blender with half of vegetable stock. Blend to a nearly smooth puree. Pour back into sauce pan. Repeat process with remaining half of ingredients. Turn heat back on to medium low.
- Shake can of coconut milk vigorously to emulsify. Open and pour into saucepan with puree (reserve 1-2tsp for optional garnish). Stir to combine. Heat until just warmed through. Serve with na’an and enjoy!
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