Simple Homemade Creamy Roasted Cauliflower and Leek Soup

Ingredients

• •1 large head of cauliflower, trimmed and cut into florets (about 6 cups)
• •2 medium leeks, white and light green parts only, sliced and rinsed (about 2 cups)
• •3 tablespoons olive oil
• •4 cups vegetable broth
• •1 cup heavy cream
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/4 teaspoon ground nutmeg (optional)
• •2 cloves garlic, minced
• •1 tablespoon fresh thyme leaves, chopped (optional)
• •Crusty bread for serving (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Spread the cauliflower florets on a large baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper, then toss to coat.

3. 3

   Roast the cauliflower in the preheated oven for 20-25 minutes, stirring halfway, until tender and golden brown.

4. 4

   While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

5. 5

   Add the sliced leeks and garlic to the pot and sauté for 5-7 minutes until softened.

6. 6

   Once the cauliflower is roasted, transfer it to the pot with the leeks.

7. 7

   Add the vegetable broth to the pot and bring the mixture to a boil. Reduce heat to low and let simmer for 10 minutes.

8. 8

   Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend carefully.

9. 9

   Stir in the heavy cream and season with salt, pepper, and nutmeg (if using). Heat gently for another 2-3 minutes, being careful not to let it boil.

10. 10

    Serve the soup hot, garnished with fresh thyme leaves if desired, and paired with crusty bread.