As the warmth of summer fades and the crisp air of autumn settles in, there’s nothing quite like the comfort of a hearty, homemade soup to welcome the new season. 🍂 This time of year, when the leaves begin to change and the evenings grow cooler, I find myself craving dishes that not only nourish the body but also bring a sense of coziness and warmth to the soul. That’s where my Roasted Cauliflower Leek Soup comes in – a bowl of pure comfort that’s perfect for those chilly autumn days.
Why This Soup Is a Must – Try This Autumn
There’s something magical about roasting vegetables. It deepens their flavors, adds a touch of sweetness, and brings out a rich, caramelised goodness that’s simply irresistible. For this recipe, I’ve taken humble cauliflower, carrots, leeks, onion, and garlic, and roasted them to perfection with a drizzle of olive oil and a sprinkle of thyme. The result is a medley of flavours that blend beautifully into a creamy, velvety soup.
As the days get shorter and we start spending more time indoors, this soup is exactly what you need to get cozy. Imagine coming home after a long day, the air outside crisp with that unmistakable autumn chill. You kick off your shoes, put on your favourite sweater, and there, simmering on the stove, is this deliciously fragrant Roasted Cauliflower Leek Soup. Just the thought of it makes me feel warm and content!
The Ingredients: Simple Yet Flavorful
Here’s what you’ll need to create this comforting bowl of goodness:
- 1 large cauliflower, cut into florets
- 2 medium carrots, peeled and chopped
- 2 large leeks, trimmed and sliced
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 1-2 tablespoons olive oil, for roasting
- 1 teaspoon dried thyme (or fresh, if you have it!)
- 1 cup double cream, for that extra richness
- Salt and pepper, to taste
How to Make It:
1. Roast the Veggies:
Preheat your oven to 200°C. Toss the cauliflower, carrots, leeks, onion, and garlic in olive oil, thyme, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, until everything is tender and lightly caramelised.
2. Blend It All Together:
Once your veggies are roasted, transfer them to a large pot and bring it to a simmer. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Stir in the double cream, and let it simmer for a few more minutes to meld the flavors.
3. Season and Serve:
Taste your soup and adjust the seasoning with more salt and pepper if needed. Ladle it into bowls, maybe top it with a drizzle of olive oil or a sprinkle of fresh thyme, and enjoy with a slice of crusty bread.
I’ve always associated autumn with a sense of renewal and reflection. As the season changes, it’s a time to slow down, savour the simple things, and find comfort in the familiar. This Roasted Cauliflower Leek Soup has become one of those comforting recipes that I turn to year after year. It’s not just about the delicious flavours; it’s about the experience of making it – of taking the time to roast the vegetables, to blend the soup until it’s perfectly smooth, and to sit down and enjoy it with loved ones.
So, as we say goodbye to summer and embrace the beauty of autumn, I hope you’ll join me in celebrating this season with a warm bowl of this delightful soup. It’s my little way of bringing a bit of extra coziness to these cooler days, and I hope it does the same for you. Happy cooking! 🍁🥣
