Roasted Cauliflower, Leek, and White Bean Soup
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Source: https://recipheon.com/en/recipes/soups/roasted-cauliflower-leek-and-white-bean-soup
About this recipe
Roasted cauliflower, leek, and white bean soup is a warming seasonal dish with a creamy texture and a mild, nutty flavor. Roasted cauliflower adds depth, leeks contribute sweetness, and white beans make the soup filling and pleasantly thick without cream. This simple recipe for cooler days works well for lunch or dinner, with a short ingredient list and no complicated techniques.
Ingredients
Servings: 4
Vegetables and soup base
1 medium head of cauliflower (about 900 g), cut into florets
2 leeks, white and light green parts only, cut into half-moons
1 large onion, chopped
3 cloves garlic, finely chopped
2 potatoes (about 300 g), peeled and diced
2 tablespoons olive oil
1.5 L vegetable broth
Seasonings and additions
1 can white beans (about 240 g drained)
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 teaspoon salt, plus more to taste
2 tablespoons lemon juice
2 tablespoons chopped parsley
Steps
Preheat the oven to 220°C. Toss the cauliflower florets with 1 tablespoon of the olive oil and a pinch each of salt and pepper, then spread them on a baking sheet and roast for 20–25 minutes, until browned around the edges.
Heat the remaining 1 tablespoon of olive oil in a large pot. Add the onion and leeks and cook over medium heat for 5–7 minutes, until softened and slightly translucent.
Add the garlic, potatoes, thyme, and bay leaf and stir for 30 seconds, then pour in the broth. Cook for 15 minutes, until the potatoes are tender.
Add the roasted cauliflower and drained white beans. Cook for another 5 minutes to let the flavors meld, then remove the bay leaf.
Blend the soup partially or until smooth, depending on your preferred texture. If it is too thick, add a little hot water or broth.
Season with salt, pepper, and lemon juice. Serve hot, sprinkled with parsley.
Estimated nutrition
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