Hi, I am Laura. Today, we’re going to prepare creamy curried roasted cauliflower leek soup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a 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 popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Creamy Curried Roasted Cauliflower Leek Soup is something which I have loved my entire life.
To bewith this particular recipe, we have to prepare a few ingredients. You can cook creamy curried roasted cauliflower leek soup using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Curried Roasted Cauliflower Leek Soup:
- Prepare 1 large head cauliflower
- Make ready 1 medium leek - thoroughly washed, cut into large pieces
- Take 2 tbs olive oil
- Prepare 1 tbs coconut oil
- Make ready 2 tbs curry powder
- Prepare 1/2 tsp salt
- Prepare 1/2 tsp ground cumin
- Take 1/4 tsp ground turmeric
- Get 1/8 tsp cayenne pepper
- Take 1 tsp honey or agave nectar (optional)
- Take 2 cups low sodium vegetable stock
- Take 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!
So that is going to wrap this up for this distinctive dish creamy curried roasted cauliflower leek soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
