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Cauliflower and Leek Soup

Gluten Free Cauliflower and Leek Soup Recipe

               
Cauliflower and Leek Soup
Enjoy a smooth, garlicky dairy-free soup that gets its delicate creaminess from coconut milk. The delightfully sharp flavors of shallots and leeks shine in this gluten-free recipe that makes a satisfying starter or main course.
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Ingredients
Recipe yields 8 servings
2 leeks (dark stems discarded), coarsely chopped
1 medium head cauliflower, chopped
2 shallots, chopped
3 garlic cloves, minced
1 Tbsp olive oil
1/4 tsp salt
1 russet potato, peeled and chopped
4 cups reduced-sodium vegetable broth (gluten free if needed)
1/2 cup unsweetened coconut milk
1 tsp dried thyme
Black pepper to taste
Chopped scallion, for garnish
Chopped fresh parsley, for garnish
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Directions
Step 1

Preheat oven to 400°. In a large bowl, combine the leeks, cauliflower, shallots, garlic, olive oil and 1/8 teaspoon of the salt. On a baking sheet, arrange the vegetable mixture and roast for 25 minutes, or until lightly browned.

Step 2

In a large saucepan, combine the roasted vegetables, potato, vegetable broth, coconut milk, thyme and black pepper to taste and bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 10 minutes, or until vegetables are softened. Soup will be thick. Add water to reach desired consistency, if necessary.

Step 3

Using an immersion blender (or regular blender), blend the soup until smooth. Season with remaining 1/8 teaspoon salt and black pepper to taste. Garnish with scallions and fresh parsley, if desired.

Time: 60 minutes
Servings: 8
Calories: 67
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:67
total fat:3g
sat fat:1g
cholesterol:0mg
sodium:141mg
total carb:9g
fibers:1g
proteins:1g

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Gluten Free Cauliflower and Leek Soup Recipe
Ingredients
Recipe yields 8 servings
2 leeks (dark stems discarded), coarsely chopped
1 medium head cauliflower, chopped
2 shallots, chopped
3 garlic cloves, minced
1 Tbsp olive oil
1/4 tsp salt
1 russet potato, peeled and chopped
4 cups reduced-sodium vegetable broth (gluten free if needed)
1/2 cup unsweetened coconut milk
1 tsp dried thyme
Black pepper to taste
Chopped scallion, for garnish
Chopped fresh parsley, for garnish
Directions
Step 1

Preheat oven to 400°. In a large bowl, combine the leeks, cauliflower, shallots, garlic, olive oil and 1/8 teaspoon of the salt. On a baking sheet, arrange the vegetable mixture and roast for 25 minutes, or until lightly browned.

Step 2

In a large saucepan, combine the roasted vegetables, potato, vegetable broth, coconut milk, thyme and black pepper to taste and bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 10 minutes, or until vegetables are softened. Soup will be thick. Add water to reach desired consistency, if necessary.

Step 3

Using an immersion blender (or regular blender), blend the soup until smooth. Season with remaining 1/8 teaspoon salt and black pepper to taste. Garnish with scallions and fresh parsley, if desired.

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