Ingredients
- 1 cauliflower large head, stemmed and chopped
- 3 leeks white and very light green parts, chopped
- 5 garlic cloves peeled
- 4 tbsp extra virgin olive oil divided
- 1 tsp sea salt
- freshly ground black pepper to taste
- ½ cup raw cashews soaked overnight or at least 4 hours, rinsed
- 1 tbsp miso paste
- 4 sprigs thyme leaves only
- 4 cups broth or water, divided
- 1 lemon juiced
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
Instructions
- Preheat oven to 400° F. Spread cauliflower, leeks and garlic on a baking sheet. Drizzle with 2 tablespoons olive oil and toss well to coat everything, sprinkle with salt and pepper and toss again.
- Roast for 20-25 minutes, rotating halfway through. Remove when everything is starting to turn golden, the leeks will darken which is fine.
- Add the roasted veggies, drained cashews, miso, thyme leaves, 2 cups of water or broth and lemon juice to a high speed blender or food processor and blend for 1 minute. Add the other 2 tablespoons of olive oil, paprika, red pepper flake and the rest of the water or broth and blend until smooth.
- Pour into a medium saucepan and heat just until it’s warm (no need to bring to a boil). Stir in a little more water if it’s too thick and season if needed with additional spices. Serve with a drizzle of olive oil.
Notes
We’re kinda obsessed with cauliflower...the taste, the health benefits, everything. Cauliflower is part of the cruciferous family which powerfully helps detoxify your liver. Forget detox juices and smoothies... hit this soup.
Make ahead tip: The soup stores well covered in the fridge for 5-6 days or the freezer for months, so make in advance and just sauté up fresh shallots when you’re ready to eat.
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