Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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Ingredients Nutrition


  1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
  2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
  3. Meanwhile, heat the oil in a large sauce pan over medium heat.
  4. Add the whites of the leeks and and saute until tender, about 5 minutes.
  5. Add the garlic and saute until fragrant, about a minute.
  6. Add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.
  7. Add the greens of the leeks and saute until tender, about 5 minutes.
  8. Add the wine and deglaze the pan.
  9. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
  10. Season with salt and pepper.
  11. Puree the soup until it reaches your desired consistency with a stick blender.
  12. Add the cream, return to a boil and remove from heat.