Roasted Cauliflower and Leek Soup

Coconut, lemongrass, leek and cauliflower soup
British Leeks
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 4 bowls (4 servings)
Nutritional Guidelines (per serving)
785 Calories
76g Fat
24g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 bowls (4 servings)
Amount per serving
Calories 785
% Daily Value*
Total Fat 76g 98%
Saturated Fat 40g 199%
Cholesterol 122mg 41%
Sodium 405mg 18%
Total Carbohydrate 24g 9%
Dietary Fiber 6g 22%
Protein 9g
Calcium 114mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Leek and potato soup is a classic of the British and Irish kitchen which is no surprise as it is an utterly delicious soup. But, sometimes a little change and tweak is a good thing especially when the potato is switched out for a hunk of delicious roasted cauliflower. Roasting the cauliflower, rather than straightforward steaming, adds an intense sweetness and a little nuttiness to the cauliflower. Then add to that lemongrass and a good glug of coconut milk and you have a classic soup meeting ​21st-century eclectic tastes head-on. 

This recipe is loosely based on a recipe from British Leeks in the UK.


  • 1 medium cauliflower (cut into florets, thick stalk removed)
  • 6 tablespoon Extra Virgin olive oil
  • 1 medium onion (finely chopped)
  • 3 leeks (washed and trimmed and chopped)
  • 1 stick of lemongrass
  • A handful of fresh or frozen peas
  • 2 cups/500 mL veg stock
  • 2/3 cup/150 mL coconut milk
  • A large knob of butter
  • A pinch of salt and pepper (to taste)
  • Small red chili (to garnish)

Steps to Make It

  1. Heat the oven to 400 F.

  2. Put the cauliflower florets into a large bowl, sprinkle over 5 tablespoons of olive oil and a little salt for flavor, shake well to make sure the cauliflower is coated in oil.

  3. Tip the florets onto the baking sheet and roast in the heated oven for about 10 to 15 minutes.

  4. The cauliflower should be cooked and the edges roasted but not burned. 

  5. While the cauliflower is roasting, heat the butter in a large pan with the remaining tablespoon of oil.

  6. Add the chopped onion and cook until softened and translucent but not browned.

  7. Once soft, add the leeks and finally the cauliflower once roasted (keep a few pieces of roasted cauliflower for garnish – optional).

  8. Divide the lemongrass into three even-sized pieces, bash lightly with a heavy pan or rolling pin, your intention is to bruise it, not smash it to pieces, as bruising releases the scent and flavor.

  9. Lower the heat, cover and cook for a few minutes then add the peas, the stock, and the coconut milk. 

  10. Simmer for approximately 10 minutes then remove from the heat.

  11. Take out the lemongrass and blend to a smooth soup in either a food processor, a Thermomix or use a stick blender. 

  12. Garnish with tiny bits of freshly chopped chili and grind of black pepper.

  13. Serve the soup with crusty, fresh bread or a few slices of lightly toasted sourdough. 

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • This soup will freeze very well, however, if you are going to do not add the chilies, then once you are ready to use, defrost the soup, heat it through and then garnish as usual.