This super creamy and comforting roasted cauliflower truffle soup is perfect for the whole family, dairy-free, and offers a vegan option. It's a staple for winter, minimal in ingredients, nutrient-dense, and flavorful.
Preheat your oven to 375F. On a lined baking tray, add the cauliflower (stems and leaves removed), white onion, and garlic. Coat them in olive oil and roast for 40-50 minutes. In a large saucepan on medium heat, add olive oil and sauté the finely chopped leeks for 2 to 3 minutes. Add the russet potato (medium, peeled and diced), and all your roasted vegetables to the saucepan. Pour in the 4 cups of vegetable broth and cover the saucepan. Simmer on medium heat until the potatoes are soft. Carefully transfer the mixture to a blender and blend until you reach your desired consistency (super smooth and creamy is recommended). Add your preferred toppings such as truffle oil, bacon bits, or extra leek, and serve. For a vegan option, top with crispy pan-fried mushrooms (hen of the woods or baby Bella's are suggested) instead of bacon. For babies, consider adding quinoa for extra protein and a thicker consistency to make it easier for them to eat independently.
