Roasted Cauliflower + Leek Soup


Autumn has always been my favourite season. That being said, the transition from Summer to Autumn this year wasn't as easy as it typically is. Each year, the colours leave me breathless for the entirety of the season. I feel a child-like sense of awe every time I step outdoors and see the rainbow of earth tones. But something was different this year. I felt greatly disrupted with the changing of seasons this year, and I found that no aspect of my life was left unchanged in the transition from season to season. I felt completely discombobulated (ten points for using a great word). Everything felt different, but nothing had really changed. Just as the change of the seasons happens gradually, so had the change of my own personal seasons. My reaction to these shifts was pure discomfort and unease, but as the days went on and the piles of leaves on the ground stacked taller, the feelings of unease slowly began to fade away. I began to settle in. An understanding that we need different things during different times of the year emerged and I began to embrace it. This is the first year I have really tuned into the natural cycles that we as living things go through. Coming back into balance for me meant taking time to take care of myself, learning saying no sometimes (and becoming okay with it), and cleansing of things that weren't serving me anymore (be it foods, mindsets, or habits). A truly holistic approach to health and wellness considers people not only as unique individuals, but people through their different phases and cycles as well. We are truly dynamic: different each second from the second before it. I encourage you to observe and honour your own changing of seasons.

So here is to embracing change, slowing down and listening to the natural cycles that your body, mind and soul go through. 

This SUPER simple and SUPER delicious Cauliflower Soup is perfect for getting back into balance this Fall. It also freezes well so you can make a big batch and have to cook less. It is dairy-free/vegan but immensely creamy, and is gluten-free as well.  The miso paste adds the benefit of probiotics: great for your gut and for your mood as well. This recipe will definitely become an staple for the colder (and rainier) nights ahead.

Ingredients: (Serves 4-6)

  • 1 large head cauliflower
  • 2 tbsp miso paste
  • 6 cups water
  • 2 leeks
  • 6 cloves garlic
  • 1 tsp ground sage (or more to taste)
  • 2 tbsp coconut oil + 1 tsp 
  • 1 can coconut milk
  • sea salt or pink himalayan salt
  • black pepper
  • Turmeric Roasted Chickpeas (optional)

Step 1: Roasted Cauliflower: 

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Cut the cauliflower into small sections and spread over the parchment paper covered baking sheet.
  4. Melt the coconut oil and drizzle onto cauliflower.
  5. Season with fresh cracked pepper and salt.
  6. Bake for 30 minutes, or until cauliflower is brown around the edges.

Step 2: The Soup

  1. Boil the water. Add the miso paste to create a broth. Reduce heat.
  2. Heat 1 tsp of coconut oil in a pan over medium heat.  
  3. Clean and chop the leeks, using only a small amount of the dark green parts. Mince the garlic and let it sit for 5 minutes before adding it to your pan.
  4. Saute the garlic and leeks over medium heat for about 5 minutes, until the leeks are tender and the garlic is fragrant.
  5. Add the garlic and leeks to the pot with the broth.
  6. Add the cauliflower, and coconut milk. Mix and let simmer for 10 minutes. 
  7. Blend using an immersion blender until semi-smooth. (I put half of mine into a proper blender until completely smooth then combined the two halves, leaving it slightly textured. Could also be blended completely in a large blender until completely smooth.)
  8. Top with Turmeric Roasted Chickpeas and a sprinkle of ground sage.
  9. Feast away.