Roasted Cauliflower & Potato Soup

Roasted Cauliflower and Potato Soup

A perfect way to use up any leftover veggies for a satiating lunch or side! Roasting the cauliflower adds much more depth to the flavor, so don’t skip this step.

Serves 2


  • 1/4 a head of cauliflower, broken down into bite sized pieces
  • 1/2 sweet onion, diced
  • 1/2 cup leek, sliced
  • 3 cloves garlic, finely chopped
  • 2 cups chicken broth/veggie broth (or enough to cover veggies)
  • Splash of milk (optional)
  • 1 yukon potato, chopped into 1 inch pieces
  • Salt & pepper
  • 1 tbsp butter


  1. Preheat oven to 375 F. Prep cauliflower and place in a roasting pan or baking tray. Toss in a generous amount of olive oil, salt, and pepper. Roast for about 30 mins or until the cauliflower is lightly browned.
  2. In a medium sized pot, sauté onions in butter for about 5 mins. Add leeks and sauté another 5 mins. Add in garlic and cook for 1 minute.
  3. Add in 2/3 of the roasted cauliflower to the pot. Pour in chicken broth so that it covers the cauliflower by 1/2 inch. Add the milk. Let this come to a simmer and cook for 5 mins. Season with salt, pepper.
  4. Once the cauliflower is tender, blend the soup and pour back into the pot. You can now add in your potatoes and remaining cauliflower. Cook the soup on a gentle simmer until the potatoes are tender.
  5. Serve with a piece of buttered, crusty bread and a drizzle of olive oil on top. Enjoy!

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