Roasted Cauliflower and Leek Soup with pine nuts

Serves: 2 portions as a main or 4 portions as a starter


1 tbsp olive oil 
1 medium cauliflower 
5 cloves garlic
2 large leeks
1 litre vegetable stock
1 tsp tamari (or soy sauce)
1 tsp dried thyme
½ tsp sage
salt to taste
¼ tsp pepper 
To garnish:
¼ tsp chilli flakes per portion
Drizzle olive oil
Pinch salt
Pinch fresh parsley
1 tsp toasted pine nuts


Preheat the oven to 180ºC. 

Chop the cauliflower and leeks and roughly slice the garlic. 

Place in a baking tray with 1 tbsp olive oil and a large pinch of salt, then roast for 25 minutes. 

Add the roasted vegetables to a saucepan with the vegetable stock, tamari, thyme, sage and pepper and bring to a simmer for around 5 minutes.

Add to a food processor and pulse until you reach your preferred consistency (we’ve chosen a smooth creamy blend).

Add back to the saucepan, check seasoning, then serve and garnish with the chilli flakes and herbs.

© Lucy Parker @lucy_and_lentils for The British Leek Growers’ Association (2020). 

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