Vegetarian

Roasted Cauliflower and Leeks Soup - vegan takes 15 minutes to prepare.

Roasted Cauliflower and Leeks Soup - vegan takes 40 minutes to cook.

Roasted Cauliflower and Leeks Soup - vegan makes 4 servings.

The ingredients for Roasted Cauliflower and Leeks Soup - vegan are:

1 head, large (6-7" dia) Cauliflower, raw
2 Leeks
3 tsp Olive Oil
2 oz Cashew - Raw (1/2 cup)
1 cup Broth, Vegetable, Clearly Organic, Best Choice
salt
pepper
paprika
red pepper flakes
3 cups of water

Here is how you make Roasted Cauliflower and Leeks Soup - vegan:

Preheat oven to 400 degrees. Spread cauliflower, leeks and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper. Roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden, but before the leeks are burning (if a few get too charred, it's ok, just pick them out later).Add to your blender, the veggies you just roasted, drained cashews, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add paprika, and the rest of the water and vegetable broth. 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. Notes*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.If you forget to soak the cashews, put them in a pot of water, bring it to a boil and then turn off the heat and let them sit for at least 15 minutes.Serving Size:?4 cups

The nutritional information for Roasted Cauliflower and Leeks Soup - vegan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 190.7

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 215.9 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 6.6 g
• Protein: 7.3 g