This rainy weather has me very excited for soup season ahead.  Soups are amazing because they are generally loaded with nourishing vitamins and minerals that can easily fill you up and keep you warm in the cooler months.

I personally love creamier soups because of the hearty consistency they lend, but working with dairy is something I try to avoid in almost all of my cooking.  Luckily, roasted cauliflower offers a creamy consistency, especially when combined with soaked cashews.  In order to preserve the light color of the soup, it is necessary to discard any browned pieces of cauliflower or leeks.  I found that layering the cauliflower over the leeks delayed the browning process.

For added texture, serve with garlic seasoned chickpea/GF bread croutons!


serving size: 6-8
total time: 45 mins

  • 1 head of cauliflower
  • 2 leek stalks, green parts removed
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • sea salt and pepper to taste
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup soaked cashews
  • 1 cup vegetable stock
  • 2 cups water


Set oven to 400 degrees and line a baking sheet with parchment paper. After trimming the cauliflower, chop it up into smaller florets. Slice the leeks 1/2 inch thick, ensuring most green parts are removed. Roughly chop the garlic and add it to the cauliflower/leeks with olive oil, salt, pepper and 1 teaspoon lemon zest. Toss to coat evenly. Place the sheet tray in the oven for 10 minutes, then toss the veggies and place them back in for another 10 minutes.

In a medium sized pot, bring vegetable stock and water to a simmer and add the cashews. When the cauliflower and leek mixture is finished in the oven, add it to the pot of broth and cashews and cover the pot, allowing to simmer on low for about 5 minutes.  In a food processor, add contents from the pot, 1/3 at a time, with 1/3 (2 teaspoons) of the lemon juice at a time. Blend each 1/3 on high for 1-2 minutes, and pour contents into a large heat safe container. Once all contents have been blended, season with salt and pepper and pour back into original pot on the stove, over the lowest heat setting, until ready to serve.


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