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4.5 from 2 votes

Roasted Cauliflower & Leek Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal, Vegan
Servings: 4 -5


  • 3 leeks
  • 2 medium cauliflower or 1 1/2 large
  • 6 cloves of garlic
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 2 tbsp lemon juice
  • 1/2 tsp smoked paprika
  • 5 cups chicken or vegetable stock
  • pepper to taste
  • 1/4 cup diced pancetta or pumpkin seeds for vegetarians/vegans
  • truffle oil optional


  • Set the oven to 200 degrees Celsius (390 degrees Fahrenheit)
  • Cut the cauliflower into medium sized pieces and cut the leeks in 2 inch slices. Place the leeks and cauliflower on a baking sheet along with the peeled garlic cloves. Season with salt and drizzle the olive oil over top.
  • Place in the oven and cook for 20-25 minutes until the cauliflower is tender and has begun to brown. Half way through cooking remove the pan from the oven and flip the vegetables to ensure they don't get too dark on one side.
  • Once cooked remove from the oven and put the cauliflower, leeks and garlic in a blender. Add in the lemon juice, smoked paprika and 2 cups of the chicken/vegetable stock and blend.
  • After blending the soup, pour into a pot on the stove on medium-low heat and add the remainder of the stock slowly until the soup reaches your desired consistency. Season with salt and pepper.
  • While the soup keeps warm, quickly fry diced pancetta on medium high heat.
  • To serve ladle the soup into a bowl and top with a sprinkling of pancetta/pumpkin seeds. If you want to be fancy, you can drizzle truffle oil over top before serving. Enjoy!