Cauliflower Leek Soup
Prep time
Cook time
Total time
This cauliflower leek soup recipe is so easy and takes just 7 ingredients. It's ready in under an hour! This clean soup is super creamy and vegan.
Recipe type: Soup
Cuisine: American
Serves: 4
  • 1 Medium Head Cauliflower (roughly chopped)
  • 2 Leeks, White and Light Green Part Only (cut in half lengthwise)
  • 6 Cloves Garlic
  • 2 Tablespoons Olive Oil
  • 32 Ounces Vegetable Broth
  • Kosher Salt
  • Fresh Ground Black Pepper
  1. Preheat oven to 425 degrees Farenheit.
  2. Spread chopped cauliflower, leeks and garlic evenly on a baking sheet. If you use 2 baking sheets, make sure you rotate and change the shelf of the baking sheet, halfway through cooking.
  3. Drizzle olive oil on vegetables and mix well to thoroughly coat. Sprinkle with kosher salt.
  4. Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
  5. Pour roasted vegetables into a saucepan and add vegetable broth and fresh ground pepper to taste.
  6. Over medium high heat, heat vegetables and broth until it bubbles.
  7. Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don’t have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over you and your kitchen. (You can vent the lid a little to help reduce the chance of this happening.)
Recipe by My Man's Belly at