We are locally owned and family operated. Try out any of our small batch blends, teas, spices, and more. Open Monday-Friday, 11-4, Saturday, 11-5, and Sunday, 11-3. FREE shipping over $50, always!

Citrus Herb Roasted Potato, Cauliflower, and Leek Soup


This soul-warming recipe combines the earthy richness of roasted potatoes, the delicate essence of cauliflower, the gentle sweetness of leeks, and the aromatic charm of garlic, all seasoned with a zesty Citrus Herb blend. It's a perfect choice for the crisp days of fall, bringing forth the warmth and comfort we all crave. With a luxurious creamy texture and a symphony of tastes in every spoonful, this soup is a delightful addition to your autumn menu. Whether you're sharing it with family or savoring it alone, this recipe is an invitation to savor the changing seasons one spoonful at a time.


  • 4 cups diced potatoes (about 4 medium-sized potatoes)
  • 1 small cauliflower, chopped into florets
  • 2 leeks, cleaned and sliced
  • 4 cloves of garlic, peeled
  • 2 tablespoons Citrus Herb Seasoning
  • 2 tablespoons olive oil
  • Salt, to taste
  • 6 cups chicken broth
  • Freshly ground black pepper, to taste
  • Olive oil, chili oil, creme fresh, for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the diced potatoes, cauliflower florets, sliced leeks, and peeled garlic cloves.
  3. Drizzle olive oil over the vegetables, and then sprinkle them with the Citrus Herb Seasoning and a pinch of salt. Toss everything together to ensure the vegetables are evenly coated.
  4. Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are fork-tender and have turned golden brown.
  5. In a large pot, heat the chicken broth over medium heat. Once it starts simmering, add the roasted vegetables to the pot.
  6. Allow the soup to come to a boil, then reduce the heat to a simmer. Let it simmer for about 20 minutes, giving the flavors time to meld.
  7. Use an immersion blender or a countertop blender to puree the soup until smooth and creamy.
  8. Return the soup to the pot and heat it through. If the soup is too thick, you can add more chicken broth to reach your desired consistency.
  9. Taste the soup and adjust the seasoning with salt and freshly ground black pepper to suit your preference.
  10. Serve the roasted potato, cauliflower, leeks, and garlic soup hot, garnished with oils, if desired. Enjoy!


Leave a comment

Name .
Message .

Please note, comments must be approved before they are published