Ingredients
1/4 cup extra virgin olive oil
2 teaspoons dried thyme
2 1/2 cups vegetable broth
1/2 teaspoon black pepper
1 teaspoon salt
4 tablespoons extra virgin olive oil
6 cloves garlic
1 large sweet potato, cubed (1 1/2 cups)
1 red bell pepper, sliced (1 cup/98 grams)
1 head of cauliflower, chopped into small florets (4 cups / 634 grams)
2 leeks, sliced (white and light green parts)
Step by step
Preheat the KitchenAid® Dual Fuel Convection Slide-In Range to 425°F.
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.
Place the cauliflower, red bell pepper, sweet potatoes, leeks and garlic on a baking sheet. Gently toss them with olive oil, salt, and pepper.
Roast the vegetables in the oven for 40 minutes, until the vegetables are soft.
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.
Serve the soup warm with an extra drizzle of olive oil (optional).
Refrigerate the soup in an airtight container for 4 days or in the freezer for 3 months.