Roasted Red Potato and Cauliflower with Leeks and Garlic Soup


2-1/2 lbs red potatoes, 1/2-inch cubed with skins on
1/2 head cauliflower, cut into 1/2-inch pieces
1/4 cup olive oil
1 leek, sliced 1/4-inch strips
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
32 oz vegetable broth


  1. In a large stock pot, sauté cubed red potatoes and cauliflower in olive oil for 5 minutes.
  2. Add leeks, garlic, salt, and pepper; sauté for another 5 minutes.
  3. Stir in vegetable broth while scrapping the bottom of stock pot; cover pot with lid and cook for 30 minutes.
  4. Remove 2 cups of soup vegetables and place into a medium size bowl.
  5. Mash reserved vegetables in the bowl to a puree; return to the soup pot.
  6. Simmer through for another 5 minutes before serving.
    Makes 8 - 10 cups.
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About the Author

Anna Gall with her husband, Dean live in historic St. Charles, Missouri. Anna and Dean love domestic travel, and enjoy nature, the arts, and history. After her office hours as an employee wellness professional, Anna gardens, cooks, antiques, reads, and writes two blogs on topics she is most passionate about, organic gardening, home life, and wholeness as a woman. In the near future, more of her time will be devoted to writing, culinary adventures, the gardens at her 1930’s cottage home in town, and the remote greenhouse situated in the wine country of St. Charles County.

Anna Gall
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