Leek Cauliflower Soup

Ingredients

• 3 tbsp Extra Virgin Olive Oil
• 2 Leek (remove the very green top part, trim feet, roughly chop)
• 1 small Onion (peeled, roughly chopped)
• 1 large Cauliflower Head (chopped into small florets (about 8 cups) )
• 5 cups Vegetable Stock
• 1 cup Sour Cream
• 1 cup Heavy Cream (or coconut cream if vegan)
• 2 Garlic Clove (peeled and smashed)
• 1/2 teaspoon Thyme
• 1/2 tsp Salt

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Spread the chopped vegetables: leek, cauliflower, and onion, onto a baking tray in a single layer.

3. 3

   Drizzle the olive oil onto the vegetables and toss everything together until the vegetables are well coated.

4. 4

   Roast vegetables for 20-30 minutes, tossing vegetables every 5-10 minutes. The vegetables must be tender enough to be blended after the roasted process.

5. 5

   Meanwhile, pour the vegetable stock with thyme and salt into a large pot (must fit all your vegetables!) and bring to a simmer.

6. 6

   Once vegetables have roasted through, place them into the pot with stock.

7. 7

   Add in heavy cream and sour cream.

8. 8

   Blend with an immersion blender until it forms a creamy smooth soup. Adjust the quantity of stock to reach the desired consistency. The more stock you add, the more liquid the soup will be.

9. 9

   Serve with 2-4 tablespoons of grated cheddar per bowl or a simple drizzle of olive oil and fresh herbs.

10. 10

    Store up to 3 days in the fridge or freeze for later in airtight containers. Always wait for the soup to reach room temperature before packing it in containers.