Roasted Cauliflower and Leek Soup

15 September 2017

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 September 15, 2017
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Cauliflower Leek Soup

Another great soup for spring with an interesting ingredient- Almond Milk.  Could even be used as a mash instead of a soup, if you choose not to dilute it.
Servings 4
Author Tara

Ingredients

  • 1/2 head cauliflower
  • 4 leeks halved lengthwise
  • 1-2 cups Unsweetened Almond Milk
  • 2-3 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp chili flakes
  • 1 tsp fresh ground pepper

Instructions

  1. Pre-heat oven to 400 F
  2. Wash and chop cauliflower into small pieces.
  3. Cut leeks lengthwise into quarters.
  4. Drizzle in olive oil and a little sea salt and roast in the oven for about 20 minutes until lightly roasted.
  5. Add to food processor and blitz until you have a pureed mash.
  6. Add pepper and chili flakes.
  7. Add 1/4 cup almond milk and puree a bit more.
  8. You could leave the puree at this consistency and serve as a side dish, or continue to add almond milk until desired consistency reached.
  9. Makes 4 portions

One response on “Roasted Cauliflower and Leek Soup

  1. […] Almond Milk. You could even be used as a mash instead of a soup, if you choose not to dilute it. Get the recipe. This entry was posted in Healthy Eating. Bookmark the permalink. ← Work your glutes […]