With the holidays moving ahead quicker than ever, its time for delicious dinner party ideas and this Roasted Leek, Onion and Cauliflower Soup will get you in the holiday spirit without breaking the calorie bank! This is a delicious soup that is paleo- friendly, and can easily be adapted to be dairy free. It is also vegetarian and naturally gluten free- so no need to worry about guests with dietary restrictions! How great is that??
The key to this soup is the roasting time. Don’t skimp on it- the soup gets it’s rich, developed flavor from either roasting or sauteeing the onions, cauliflowers and leeks until caramel-brown. By letting the vegetables natural flavors shine, you can cut out fattening additions like soup base. You won’t believe how rich and creamy this soup is with so few ingredients- and that it is SO good for you!
Don’t forget to scroll down through the post to see some of the BEST holiday appetizers and desserts- I partnered up with my favorite blogs to bring you a whole party’s worth of ideas- and some AMAZING giveaway prizes!
- 1 large head of cauliflower leaves and stems trimmed off
- 1 large white onion
- 3 large white leeks white part only
- 2 generous tbsp olive oil walnut oil, butter or other fat of choice
- 32 ounces vegetable chicken or beef stock
- 1 cup heavy cream or coconut cream
In a large pan (or CROCK-POT!! Save space, you can use it later), bring 4-5 cups water (enough to submerge cauliflower) to a boil and cook cauliflower until very soft.
While cauliflower is cooking, dice onions and leeks.
To roast onions and leeks:
Slice thin and toss in olive oil or other fat. Bake at 250 until soft and golden brown- about 45 minutes to an hour (depending on how well diced they are, your oven, etc).
Add oil/fat into pan and on medium-low, sautee onions and leeks until soft and brown- about 15 minutes. You want this to go slowly!
Add cauliflower, onions and leeks into a large soup pot OR crockpot.
Add stock and simmer for 30 minutes on a stovetop, or 2 hours in a crockpot.
Using an immersion blender (or pour soup into regular blender), blend until completely smooth.
Slowly mix in cream, stirring as you add it.
Serve while hot! We like to garnish this with super thin radish slices and green onions, but you could also add cheese, basil, garlic bread... the options are endless!
This soup reheats extremely well and will last in the fridge for up to 4 days. You can also freeze it in large batches to reheat.
I’ve partnered up with some of my favorite bloggers to bring you TONS of holiday party appetizers and desserts- you do NOT want to miss these!
Tomato & Ricotta Crostini from Katie’s Cucina
Roasted Leek and Onion Soup from Sweet C’s Designs
Mozzerella, Bacon and Roasted Peppers Hot Cheese Dip from Cook the Story
Red Pepper Manchego Stuffed Mushrooms from The Lilypad Cottage
Spicy Sriracha Deviled Eggs from White House Black Shutters
Cranberry Salsa from Bombshell Bling
Spinach Stuffed Mushrooms from Kokocooks
Cream Cheese with Garlic & Bacon filled Crescents from A Glimpse Inside
Peppermint Hot Cocoa Rice Krispie Treats from Yellow Bliss Road
Peppermint Patty Chex Mix from Lolly Jane
Brownie Stuffed Christmas Trees from It’s Always Autumn
Dark Chocolate Peppermint Cookies from Clean and Scentsible
Mini Candy Cane Cupcakes with Chocolate Ganache from Crazy Little Projects
Black and White Cookie Brownies from Sweet Rose Studio
Oreo Truffle Reindeer Noses and Free Printable from Balancing Home
Peppermint Muddy Buddies from A Pumpkin and a Princess
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