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)
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the diced potatoes, cauliflower florets, sliced leeks, and peeled garlic cloves.
- 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.
- 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.
- In a large pot, heat the chicken broth over medium heat. Once it starts simmering, add the roasted vegetables to the pot.
- 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.
- Use an immersion blender or a countertop blender to puree the soup until smooth and creamy.
- 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.
- Taste the soup and adjust the seasoning with salt and freshly ground black pepper to suit your preference.
- Serve the roasted potato, cauliflower, leeks, and garlic soup hot, garnished with oils, if desired. Enjoy!