It’s December, the weather is cold and the best way to warm us up is a delectable, hot soup! As cauliflowers and leeks abound this season, I often combine them in order to prepare a light, creamy and easy vegan cauliflower soup that everyone loves.
The secret of its amazing flavor lies in the cooking method of the cauliflower which is baked in the oven in order to highlight its sweet flavor and avoid the characteristic odor that is produced when it is boiled. Moreover the leek is lightly sautéed with garlic and onion, adding a distinctive allium flavor to the dish and enchance the sweet taste. For even more flavor I prepare this dish with white wine and vegetable broth, store-bought or homemade, but it is also delicious when prepared with plain water.
This is a recipe we really like as with simple ingredients, minimal effort and minimal calories we can enjoy a nutritious as well as delicious vegan soup.
- 1 cauliflower approximately 1200 g cut into florets
- 1 large leek, only the white part, sliced
- 1 medium onion, finely chopped
- 4-5 cloves garlic
- 1/2 cup white wine
- 3 tablespoons olive oil, divided
- 3 1/2 cups vegetable broth or water
- 1 tsp slightly sweet or spicy ground paprika
- salt and freshly ground pepper
- freshly squeezed lemon juice
- 6 slices of toasted bread
- 3 tablespoons pistachios or almonds roasted and chopped
- ground sweet paprika (optional for colour)
- a few drops of olive oil or truffle oil
1. Wash the cauliflower and cut into florets. Mix with paprika, salt and 1 tablespoon olive oil. Line a baking pan with parchment paper, spread the cauliflower and cook in preheated oven to 200 oC for 35-40 minutes until the cauliflower becomes golden and soft.
2. Meanwhile, in a pot add the remaining olive oil and saute the chopped onion, the leek and the garlic over medium heat for 5-6 minutes until the onion and leeks become translucent. Add the wine, enjoy the fantastic flavor for a minute and then add the broth and simmer for about 20 minutes.
3. Keep aside some roasted cauliflower for the decor. Add the rest in your blender together with the broth, leek, onion and garlic and blend over medium-high speed for a few minutes until a very smooth cream has been formed. If your blender is not that big, blend half of the ingredients and repeat the process.
4. Return the soup in the pot. Heat and serve drizzled with lemon juice and maybe olive oil or truffle oil, toasted bread and garnish with roasted cauliflower and one teaspoon of roasted nuts. Enjoy!