Cauliflower-Leek Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Serves: 4

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Ingredients

• 250 g cauliflower, cut into small florets
• 2 leeks, trimmed and cut into chunks
• 1 garlic clove, peeled
• 35 g unroasted cashew nuts, soaked in water for at least 1 hour
• 500 ml vegetable stock
• 1–2 sprigs fresh thyme
• 1 tablespoon MCT oil, coconut oil, or olive oil
• A pinch of paprika powder
• 1–2 teaspoons lemon juice
• Chili flakes, to taste (optional)
• Salt and freshly ground black pepper, to taste

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Preparation Method

1. Prepare the Vegetables for Roasting:
   • Preheat the oven to 160°C (320°F).
   • Place the cauliflower florets, leek pieces, and garlic clove on a baking tray.
   • Drizzle with your choice of oil and season with salt and pepper. Toss to coat evenly.
2. Roast the Vegetables:
   • Roast in the preheated oven for 40–50 minutes, turning everything halfway through.
   • Remove the leeks earlier if they start to turn golden and caramelized before the cauliflower.
3. Blend the Soup:
   • Transfer the roasted cauliflower, leeks, and garlic to a blender.
   • Add the soaked cashew nuts, thyme, vegetable stock, lemon juice, and 500 ml warm water. Blend until smooth and creamy.
4. Adjust Thickness:
   • Add additional warm water, a little at a time, to reach your desired soup consistency.
5. Season and Heat:
   • Stir in a pinch of paprika powder and adjust seasoning with more salt, pepper, and lemon juice to taste.
   • Optionally, add chili flakes for a spicy kick.
6. Serve:
   • Heat the soup gently in a pan before serving. Do not boil, as this may affect the flavor.
   • Serve warm, garnished with fresh thyme, a drizzle of olive oil, or a sprinkle of chili flakes.

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Tips and Variations

• Creamier Option: Add a splash of coconut milk or a dollop of yogurt for extra creaminess.
• Topping Ideas: Top with roasted chickpeas, toasted cashews, or a sprinkle of smoked paprika.
• Make Ahead: The soup stores well in the fridge for up to 3 days. Reheat gently before serving.
• Vegan-Friendly: Ensure the vegetable stock is vegan and gluten-free if needed.