Ingredients

  • 2 leeks (sliced, white and light green parts)
  • 1 head cauliflower (chopped into small florets, 4 cups / 634 grams)
  • 1 red bell pepper (sliced, 1 cup/98 grams)
  • 1 sweet potato (large, cubed, 1 1/2 cups)
  • 6 cloves garlic
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups vegetable broth
  • 2 teaspoons dried thyme
  • 1/4 cup extra-virgin olive oil

Directions

  1. Preheat the KitchenAid® Dual Fuel Convection Slide-In Range to 425° F.
  2. Place the sliced leeks in a large bowl filled with water. Allow the sliced leeks to soak for 5 minutes to remove all dirt. Drain the leeks and rinse them with fresh water.
  3. Place the cauliflower, red bell pepper, sweet potatoes, and garlic on a baking sheet. Gently toss them with olive oil, salt, and pepper.
  4. Roast the vegetables in the oven for 40 minutes, until the vegetables are soft.
  5. Once the vegetables are soft, spoon the vegetables into the KitchenAid® Pro Line® Series Blender along with the vegetable broth and dried thyme. Blend the soup on high for 3 minutes. Remove the lid and add the olive oil. Blend on medium speed for another minute.
  6. Serve the soup warm with an extra drizzle of olive oil (optional).
  7. Refrigerate the soup in an airtight container for 4 days or in the freezer for 3 months.
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NutritionView more

240Calories
Sodium35%DV830mg
Fat28%DV18g
Protein6%DV3g
Carbs6%DV17g
Fiber16%DV4g

PER SERVING *

Calories240Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat2.5g13%
Trans Fat
Cholesterol
Sodium830mg35%
Potassium480mg14%
Protein3g6%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber4g16%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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