ko.pairings
This Roasted Cauliflower and Leek Soup with minted chimichuri is healthy, hearty, and deceptively filled with vegetables!
Truthfully I have never really loved soup. Growing up I would eat cream based soups like broccoli cheddar or thicker soups like chili. As I got older I would eat soups every now and again, but was never a soup fan. Lately I have tried to get myself into soups, and it works some of the times. This Roasted Cauliflower and Leek Soup actually got me craving soup. While it is creamy, it is deceptively so because it’s all vegetables and healthy!
This Roasted Cauliflower and Leek Soup also could not be easier. I mean the hardest part is the clean up. Which, I will be honest, I do hate cleaning BUT, clean as you go and parchment make this a breeze. Plus I love the roasted flavors from the vegetables AND as a bonus running the oven in the winter heats up the house! (Yeah I have started to get cold now and it is not my favorite!).
But seriously, throw the veggies in the oven and roast, take out the tray add the leeks and finish roasting. Then heat up the olive oil and beans to cook them a bit. Chuck it all in a blender with some stock of choice and its good. You don’t even have to make the minted chimichurri, you could garnish with whole roasted cauliflower instead. But like, what isn’t better with chimichurri? So make the minted chimichurri.
But whatever you do, don’t forget to pair it with a drink! For my suggested pairing try the Pomegranate, Mint and Cardamom Gimlet. But this would also work well with wine if you aren’t feeling making a soup and a cocktail. Let’s be honest, sometimes that is too much and I fully understand.
Roasted Cauliflower and Leek Soup Recipe Notes & Substitutions
Cauliflower– Use cauliflower (white, purple, yellow) any will work! You could use frozen, but I would stick with fresh. Frozen is ok roasted, but doesn’t get quite the same crisp and beautiful roasted characteristics as fresh does. I haven’t tried broccoli, but I imagine it would be fine, it would definitely change the color and flavor profile a bit.
Leeks– Sure you could substitute onions, but why not get fancy with some leeks? When using leeks be mindful to wash them well! Leeks grow in sandy soil, so they harbor sand like a lollipop at the beach! For a video on how to clean leeks, check this one out from the Food Network. The video mentions removing the dark green for stock, and I’ll be honest I added most of the dark green when I made the recipe because I hate wasting. If you are going to make stock by all means do this. If you have no intention of making stock, just trim the ends and add them like I did. Typically they are a bit woody so recipes say to remove them but ultimately, this is a blended soup so not really an issue.
Great Northern Beans– This recipe calls for great northern beans. I like these beans because they are more all purpose, as explained by Cook Think Kitchen Smart. Since they work well in purees, soups and salads I tend to keep them on hand. However, since this recipe is being pureed feel free to substitute cannelloni beans or navy beans, they will all work! If you do not have or do not like these beans (or garbanzo are on sale) try substituting garbanzo beans. It will change the flavor and possibly the consistency a bit, but it’ll still be good. Be sure to use canned beans. If you use dried beans pre cook them so they are soft and ready to go.
Stock– Use whatever stock you have or like. When I made the recipe I used homemade turkey stock because I had it on hand and needed to use it. However, substitute chicken, vegetable or any other stock and it will work well. Feel free to use bone broth too, it will add to the health aspect and depth of flavor. If you use vegetable stock it will keep the recipe vegan, so that’s a win.
Vinegar– I use apple cider vinegar in both the chimichurri and the soup. Feel free to substitute white wine vinegar, red wine vinegar, or if you must distilled vinegar. I would stay away from balsamic vinegar unless you want to drizzle it on top of the soup. Balsamic vinegar is a bit too sweet and doesn’t have enough acidity to balance out and liven up the recipe.
Oils– For cooking the canned beans I use olive oil. For roasting I use a combo of olive oil and avocado oil. Use whatever you like but i highly recommend olive oil for the beans and as an addition to the soup. It is healthy AND adds incredible flavor.
Minted Chimichurri– This minted chimichuri calls for both parsley and mint, and it is worth it! If you want a more classic chimichurri leave out the mint, but it honestly adds a beautiful freshness that is so worth the addition. Mint is also in the cocktail pairing so it can help bridge the two. I also add walnuts to the chimichurri for a couple reasons. First, it adds some texture to contrast the puréed soup. Second, walnuts are a healthy source of omega 3s and I try and get as much sources of omega 3s as I can. Finally, I just like the flavor. If you prefer, leave them out or change up the nut. Pumpkin seeds, sunflower seeds, pine nuts, hazelnuts, brazil nuts, pistachios, cashews and almonds, while taste different, will all work.
Roasted Cauliflower and Leek Soup
Ingredients
- 1 Head Cauliflower, Chopped
- 2 Leeks, Rinsed and sliced
- 3 Large Cloves Garlic, can leave whole
- 1 15.5oz Can of Great Northern Beans
- 7 tbsp Oil, divided (4 for roasting 2 for the beans) Olive oil or other
- 4 cups Stock of choice Divided, add until desired thickness
- 2 tbsp Apple Cider Vinegar
- Salt and pepper
Minted Chimichurri
- 1/4 cup Fresh Parsley, chopped
- 2 tbsp Fresh Mint, chopped
- 1 clove Garlic, Pasted
- 1.5 tbsp Apple Cider Vinegar
- 2 tbsp Olive Oil
- 1/4 cup Walnuts, diced
- Salt and pepper
Instructions
- Preheat the oven to 450oF. If using a convection oven preheat to 425oF.
Make the Minted Chimichurri
- Dice the garlic then put into a pile and sprinkle with salt. Using the flat part of your knife press on the garlic and then pull on the knife to spread the pile out. Keep doing this until the garlic forms a paste. Once pasted and no chunks remain add to a bowl.
- Finely chop the parsley and mint. Add to the bowl with the pasted garlic along with vinegar, olive oil, chopped walnuts, sprinkle of salt and some pepper. Taste for additional salt, pepper or vinegar. It should have an acidic bite but be balanced. Set aside.
Make the Soup
- Add chopped cauliflower to a pan and drizzle with 3 tbsp of oil and toss with salt. Spread out the cauliflower to make sure there is room between the pieces to roast.
- Throw pan in the oven and roast cauliflower for about 25 minutes or until they begin to brown. Check at 18 minutes to see how it is progressing. The length of time will depend on the size of the cauliflower, small will need less time and larger may need more. You want decently browning here as the leeks and garlic will roast quickly.
- While cauliflower is in the oven, chop and rinse the leeks well to remove the sand. Drain and rinse the beans and set aside.
- Once cauliflower has browned remove from the tray oven and let cool. Once you can touch the cauliflower (doesn't need to be cold) add the chopped leeks and garlic to the tray with the cauliflower, drizzle with 1 tbsp of oil, a pinch of salt, toss and throw back in the oven for about 10 minutes until the leeks are brown but not burnt.
- While leeks and cauliflower are in the oven begin heating a pot over medium heat. Once warm add remaining 3 tbsp of oil and the drained and rinsed beans and 2 cups of stock. Bring to a boil and then reduce to a simmer, cook the beans on until you remove the tray from the oven, stirring occasionally. You want to start to cooking process now, but blending and reheating will finish the cooking.
- Once you remove the leeks and cauliflower from the oven turn off heat to the beans. Let everything cool until you can add to a blender.
- Optional step: set aside a few springs/chunks of crispy roasted cauliflower for garnish.
- If using a blender: Add the cauliflower, leeks, garlic and beans to a blender along with 1 cup of the stock and blend until desired consistency. Pour blended soup back into pot that had the beans (less dishes!). Heat to a simmer and cook for about 5 minutes. Add a pinch of salt and some fresh cracked pepper.If using an immersion blender: Add the roasted vegetables to the pot with the beans and 2 cups of stock. Blend until desired consistency. Add more stock if desired, more stock makes it thinner. Bring to a simmer and cook for about 5 minutes. Add a pinch of salt and some fresh cracked pepper.
- Once simmering for 5 minutes add the vinegar, stir and taste for salt and pepper.
- To serve ladle into a bowl, top with olive oil, chimichurri, pomegranate seeds and extra roasted cauliflower if using. Serve with bread of choice and the Pomegranate, Mint and Cardamom Gimlet.
