Roasted Cauliflower and Leek Soup
Ingredients
- 2 1/2 cups Cauliflower (chopped)
- 3 leeks, white and very light green parts (chopped (about 1 to 1.5 cups) and washed thoroughly)
- 1 tablespoon Garlic Powder
- 1 teaspoon Kosher salt
- 1 pinch Black pepper
- 1/8 cup Olive Oil
- 1 tablespoon Ghee
- 1/2 cup raw, unsalted, un-roasted cashews (soaked overnight)
- 1 can fillet of anchovies (drained from oil)
- 1 heaping tablespoon Tahini
- 3 cups Water
- 2 tablespoons Olive oil ((to blend into the soup))
- 1/4 teaspoon Smoked Paprika ((or more to taste))
- 1/2 Lemon
- Red Pepper flakes ((optional))
- Splash of white wine vinegar or champagne vinegar (at the end (especially if you made yours too spicy like I did).)
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl combine Olive oil, garlic powder, salt and pepper and mix well. Add cauliflower and toss liberally until well coated. Spread cauliflower on a baking sheet and roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden.
- While cauliflower are roasting, place ghee in a frying pan on medium high. When ghee has melted completely add chopped leeks, stirring regularly as to avoid burning. Cook until tender – about 20 minutes.
- On a plate, place drained anchovies. With 2 forks, mince anchovies into a paste. Add tahini and blend.
- Add to your blender (a Vitamix ideally), the roasted cauliflower, cooked leeks, drained cashews, Tahini/anchovy blend, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.
- Pour into a medium saucepan and heat just until it's warm. Stir in a little more water if it's too thick. Serve with bread on the side.
Note
Be sure to use plain raw cashews or your soup will taste too much like cashews. If you're using a high speed blended (vitamix or blendtec), you could get away with soaking your cashews for less time because the blender will liquify everything thoroughly anyway.