It seems like winter is hanging on tight in these parts. Our mild February is making up for lost time with a chilly March. Since I’m in high training mode right now, I have to be diligent with how I’m fueling and that means choosing healthful items to stay warm and help me improve my fitness.
My favorite things to fuel with are fruits and veggies. In fact, I was just having this conversation with my friend, Eugenia. We’re both in training and always looking for the best foods to keep us satiated throughout the day. Since our miles and caloric needs are much higher now than during the off-season, we’re both always hungry. To keep myself moving forward, I look for the foods that will help me the most with nutrition. My fruit bowl is always overflowing and if we run out of bananas or apples for one day, I make sure it’s full the next day. Lucky for me, my husband cuts up all the vegetables for the week so it’s easy to grab a handful of carrots and peppers to munch on, too.
But what about dinners and days that it’s cold out? Fruits and veggies tide me over for snacks, sure. But I like a good warm, hearty meal for dinner. And there’s no better way to warm up on a cold day than with soup! Most store-bought soups are delicious but sodium laden and with a bunch of “stuff” we don’t need. Today I’m sharing a delicious recipe for roasted cauliflower leek soup. It’s incredibly flavorful, has very little sodium, and packs a ton of nutrition into every spoonful. Serve this hearty soup with a French baguette as a meal, or a smaller serving as an appetizer.
Roasted Cauliflower Leek Soup
Ingredients
- 1-2 heads cauliflower, cut into 1″ pieces
- 1 Tbsp olive oil
- 1 leek, thin sliced
- 3 cloves garlic, minced
- 6 C vegetable stock
- salt and pepper, to taste
Directions
Preheat oven to 350˚F. Line a cookie sheet with parchment paper. Roast cauliflower for 20-30 minutes, until it begins to brown, tossing a couple times through cooking time. Set aside.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add leeks and garlic and saute 5-8 minutes, until tender and fragrant. Add roasted cauliflower, vegetable stock, and salt and pepper. Raise heat to medium-high and bring to a boil. Reduce heat and simmer for 20-30 minutes, until vegetables are tender.
Remove from heat and blend with an immersion blender. Serve hot!
Roasted cauliflower leek soup packs a nutritional punch. It’s perfect for warming up on cold days and fueling your body for tough workouts. Plus, it’s gluten-free and vegan which makes it versatile for everyone. Fuel your body to perform its best with whole foods that treat you well.
xo
TALK TO ME!
What’s your favorite fruit or veggie to grab as a quick snack?
Do you meal prep?
Linking up with Confessions of a Mother Runner and The Fit Foodie Mama for Meatless Monday, and Marathons and Motivation for Fitness & Food.
