Creamy Curried Roasted Cauliflower Leek Soup

Name: Creamy Curried Roasted Cauliflower Leek Soup
Cuisine: American
Ingredients: 1 large head cauliflower; 1 medium leek - thoroughly washed, cut into large pieces; 2 tbs olive oil; 1 tbs coconut oil; 2 tbs curry powder; 1/2 tsp salt; 1/2 tsp ground cumin; 1/4 tsp ground turmeric; 1/8 tsp cayenne pepper; 1 tsp honey or agave nectar (optional); 2 cups low sodium vegetable stock; 1 can coconut milk

StephieCanCook @StephieCooks

Midwest USA

Yes, that title is a mouthful, but that's the best description! I wanted an Indian inspired dish, and this is what came about. Paleo, vegan/vegetarian, gluten free, and oh so tasty! FYI Using honey will transition this dish from vegan to vegetarian, and depending on your paleo philosophy you may not consider it paleo at that point either. That is why it's optional. ;)

StephieCanCook @StephieCooks

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Ingredients

1large head cauliflower
1medium leek - thoroughly washed, cut into large pieces
2 tbsolive oil
1 tbscoconut oil
2 tbscurry powder
1/2 tspsalt
1/2 tspground cumin
1/4 tspground turmeric
1/8 tspcayenne pepper
1 tsphoney or agave nectar (optional)
2 cupslow sodium vegetable stock
1 cancoconut milk

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Steps

1

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.
2

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.
3

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.
4

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.
5

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!

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Cooksnaps

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StephieCanCook @StephieCooks

on June 09, 2017 02:09

Midwest USA

Cooking is a hobby and a passion of mine. I love cooking and trying new and different things. The best thing about cooking? I get to prepare delicious food for my family and friends that they (almost) always love! Lol.Many of my recipes are experiments in what I could make with what was available at the time. Many are simply my version of classic and/or popular dishes. A few are variations of recipes I have found elsewhere online but adjusted to our tastes. No matter what, though, each of my recipes is tried and tested before posting and I hope you find as much joy in preparing them as I do.