This thick and creamy soup will remind you of potato soup. Make it as thick or thin as you prefer by adding more coconut milk, crean, half and half or broth. For garnish, add a swirl of thinned basil pesto and a drizzle of olive oil. For a vegan soup, use vegetable broth and pesto made without Parmesan. For an over-the-top finish, sprinkle with Maldon smoked sea salt when serving.
1cupthinly sliced leekwhite or pale green part only
½cupchopped carrot
½cupchopped celery
1teaspoondried thyme
3cupslow or no sodium brothpreferably homemade, chicken or vegetable
115 ounce cancoconut milkor heavy cream or half and half
Instructions
Roast the Cauliflower
Pre-heat oven to 400°F. Cut the outer green leaves and core from the head of cauliflower. Break the head into small florets, trimming stems as needed. Add florets and garlic cloves to a bowl and toss with 3 tablespoons olive oil, salt and pepper. Pour vegetables into a large rectangular baking dish. Roast until florets are tender when pierced with the tip of a sharp paring knife and edges are starting to brown, about 30 minutes. You may want to stir half of the way through.
Cook the Other Vegetables
While the cauliflower is roasting, cook the leek, carrot, celery and thyme in a large pot with last tablespoon of olive oil over medium-low heat, covered, until tender, about 10 minutes.
Simmer Together
When the cauliflower is done roasting, add to the pot of vegetables and add broth. Bring to almost a boil, then turn heat down and simmer for 10 minutes.
Puree the Soup
Pour vegetables into a food processor or blender and puree with coconut milk until smooth. Taste and add additional salt and pepper as desired. Serve hot. See post for garnish notes.
Notes
Extra soup keeps covered and refrigerated for a few days and can be made ahead, then heated. Leftovers also freeze well for 2-3 months. Be sure to label and date the container.