The September soup saga continues!

I was going through my categories on the blog, and realized my soup category was lacking in recipes. Which then I realized would be easy to beef up, since this is the month I spend making soups every weekend to fill up my freezer. Soup is great for lunches, or dinner on a whim when you don’t have time to cook on a weeknight. Reheat with some delicious fresh bread, or a sandwich, and you’ve got yourself a hearty meal.

Last weekend I noticed all the root vegetables and different types of squash are available. Squash is one of my favourite veggies, hands down. Roast it in the oven with some olive oil and cinnamon, and it’s like candy. Yum.

I am seriously obsessed with roasting all vegetables. I know I’ve mentioned it a million times before, but it’s pretty much the only way I eat my veggies at dinner. The only one I wasn’t crazy about was roasted broccoli. I’ll keep that one for the steamer, or better yet, raw.

This soup is super rich. It’s got a bit of a kick, thanks to the smoked paprika and red pepper flakes. But the red pepper flakes are totally optional. I decided to pop some leeks in this one, as I love them, but I really don’t use them as much as I’d like to. They add such great flavour to soup, and are a good replacement for onions if you don’t like them.

I’m pretty sure that head of cauliflower weighed 5 lbs. I actually only ended up using half of it for the soup, because it was so big. So realistically, for this recipe, you’ll only need a small head of cauliflower.

There aren’t many dishes that I make without garlic. I added garlic cloves in with the carrots and cauliflower, because roasted garlic has so much flavour, and adds a sweetness to the soup.

The veggies roast in the oven for about 20 minutes, until golden brown. Once they come out, they’re crisp, full of colour, and super tasty 🙂

I sauteed the leeks in some butter, softened them up, then added the roasted vegetables into the pot with the vegetable broth. You can use any broth you’d like, chicken, vegetable, whatever you have on hand. I stick to the vegetable broth for the blog, for all my vegetarian friends 😉

So, this is where I kind of goofed. I took pictures up until this point, then after that there isn’t anymore until I actually poured the bowl of soup for presentation purposes. I definitely got ahead of myself. That’s what happens when you’re trying to do a million things at once. There’s only so much multi-tasking one can do! I’m pretty sure I had two soups on the go at this point, I’m surprised I didn’t get my ingredients mixed up in the process!

But don’t worry… the recipe itself is in full detail, and I made sure not to miss any steps.

That’s one thing I find about blogging, I get all these ideas in my head for recipes that I want to share, then I end up not being able to decide what I want to post about, sometimes I miss pictures, or I don’t like the way some of the photos turned out, or I just plain run out of time to post it all. Life is so busy, and plans are always taking a turn. But, that’s is adulting. Boo for responsibilities. If only I could just stay home, blog and cook up a storm day in and out, while I drink Prosecco. That would be ideal really.

Anyone else feel that way?

I won’t carry this post on for much longer, except to show you the end result of this super yummy soup. I will say, next week I’ll be posting another soup recipe, but I won’t be blogging about it. Only because that gets boring, and I need to move on to other topics. Such as pumpkin season, apple stuffed chicken breasts… stay tuned. New exciting things are coming!

Until then, enjoy the final result in pictures for this delicious soup.

Happy Eating 🙂

Roasted Cauliflower, Carrot and Leek Soup

This soup is deliciously rich and thick, with a touch of sweetness from the roasted carrots. So flavourful, it's perfect for a chilly, fall day.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 1 small head cauliflower cut into florets
  • 3 medium carrots cut into sticks
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 4 cloves garlic
  • 1 tbsp butter
  • 2 leeks sliced white part only
  • 4 cups vegetable broth
  • 1/2 tsp red pepper flakes optional*
  • salt
  • pepper


  1. Preheat oven to 400 degrees

  2. Place the carrots, garlic cloves and cauliflower on a large baking sheet. (You can use two if there's not enough room). 

    Toss the vegetables in the smoked paprika and olive oil, and place in the oven to roast for 20 minutes. Tossing halfway through. Vegetables will be done when they are nice and golden.

  3. Place a large pot on the stove, and set to medium heat. Add the butter and leeks, and saute until the leeks are soft. About 5 minutes. Add salt, pepper, and red pepper flakes.

  4. Remove the vegetables from the oven when they are done roasting. Reserve a handful of roasted cauliflower, and add the rest to the pot with the leeks. Add in the vegetable broth, and place a lid on the pot. Bring to a simmer, and cook for 5 minutes, stirring occasionally.

  5. Remove the soup from the heat, and use a hand blender to puree the soup until it is nice and smooth. You can also use a regular blender, just puree in batches. Add in the reserved cauliflower, stir and serve!

Recipe Notes

*If the soup is too thick, slowly add more broth or water until you reach desired consistency.