Name: Roasted Cauliflower & Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European
Ingredients: 2 cups cauliflower, chopped; 2–3 leeks (white and light green parts only), chopped (about 1 to 1½ cups); 2 garlic cloves; Extra-virgin olive oil, for drizzling; ½ cup raw cashews, soaked overnight; 1½ teaspoons miso paste (or sea salt); Leaves from a few sprigs of marjoram or thyme; 3 cups water (or vegetable broth); 2 tablespoons olive oil (to blend); ⅛ teaspoon smoked paprika (or more to taste); Squeeze of lemon juice; Sea salt and freshly ground black pepper, to taste; Red pepper flakes, optional; Splash of white wine vinegar or champagne vinegar, optional

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This roasted cauliflower and leek soup is creamy, comforting, and full of deep, savory flavor thanks to the magic of roasting. It’s a simple, wholesome meal I love to cozy up with, especially on cool days.

Why I’ll Love This Recipe

I love how roasting the cauliflower, leeks, and garlic adds so much depth to this soup—sweet, caramelized notes come through in every bite. The blended cashews make it creamy without any dairy, and a touch of miso paste brings an umami richness. It feels indulgent but is packed with good-for-me ingredients, and the whole process is easy: just roast and blend.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use:

About 2 cups chopped cauliflower
2–3 leeks, white and light green parts only, chopped (about 1 to 1½ cups)
2 garlic cloves
Extra-virgin olive oil, for drizzling
½ cup raw, unsalted, un-roasted cashews, soaked overnight
1½ teaspoons miso paste (or just salt if I don’t have miso)
Leaves from a few sprigs of marjoram or thyme
3 cups water
2 tablespoons more olive oil (to blend into the soup)
⅛ teaspoon smoked paprika (or more to taste)
Squeeze of lemon
Sea salt and freshly ground black pepper
Red pepper flakes (optional)
Splash of white wine vinegar or champagne vinegar (optional, to balance spice)

Directions

I preheat the oven to 400°F and spread the cauliflower, leeks, and garlic on a baking sheet. I drizzle with olive oil and season with salt and pepper. Then I roast them for 20–30 minutes, turning halfway through, until golden and tender (I watch the leeks closely so they don’t burn).

Next, I add the roasted veggies to a blender with the soaked and drained cashews, miso paste, marjoram leaves, lemon juice, and 1½ cups of water. I blend until smooth, then add the remaining water, olive oil, and smoked paprika, blending again until creamy.

Finally, I pour the soup into a saucepan and gently warm it. If it’s too thick, I stir in a little more water. I serve it hot with crusty bread on the side.

Servings and Timing

This recipe serves 3 as a main or 4 to 5 as a side.
Prep time is around 10 minutes, roast time is 25 minutes, and blending/heating takes another 5 minutes—so the total time is about 40 minutes.

Variations

I’ve swapped the cashews for white beans when cooking for someone with a nut allergy. It worked perfectly and made the soup just as creamy.
I’ve added roasted poblano or carrots to the mix for extra flavor or color.
A pinch of curry powder or turmeric adds a nice earthy twist.
Sometimes I use vegetable broth instead of water for even more flavor.
For a richer version, I drizzle truffle oil or sprinkle toasted pine nuts on top before serving.

Storage/Reheating

I keep leftovers in the fridge in a sealed container for up to 4 days. It reheats well on the stove or in the microwave, and I sometimes add a splash of water if it thickens too much. I’ve also frozen it in portions for up to 3 months—just thaw overnight in the fridge and reheat as needed.

FAQs

Can I make this soup ahead of time?

Yes, I often make it earlier in the day and keep it in the fridge. I reheat it just before serving. The texture holds up well, even with the cashews.

What can I use instead of cashews?

I’ve used white beans for a nut-free option, and others have tried coconut milk. If I want a more traditional creamy soup, I sometimes use half-and-half.

How do I soak the cashews properly?

I soak them in water for 6 to 12 hours. I just make sure they’re fully submerged. If I’m in a hurry, I simmer them in water for about 30 minutes until soft.

Can I use dried herbs instead of fresh?

Yes, I use ½ to 1 teaspoon of dried thyme if I don’t have fresh. The flavor still comes through beautifully.

How do I fix soup that’s too spicy or acidic?

I stir in a splash of white wine vinegar to balance the flavors. If it’s too spicy, I dilute it with extra water or blend in a small potato for a creamy mellow touch.

Conclusion

This roasted cauliflower and leek soup is one of those meals I come back to again and again. It’s nourishing, packed with roasted veggie flavor, and the cashew creaminess makes it feel comforting and satisfying. Whether I serve it as a cozy lunch or a light dinner with bread, it always hits the spot.