Roasted Cauliflower & Leek Soup

It’s that time of year again when I like to stock pile my freezer full of warm cozy soups! It has become tradition that each year, my mom and I plan a weekend full of Fall things and soup making is always top of the list.

We made our lists, hit up the local market, made an action plan, cranked the tunes and got our cook on! Our organization and quick kitchen artistry  was so on point. Seriously, our soup game was so strong that we cranked out a selection of 7 soups for the season. I’ll be sure to share you these recipes over the next couple weeks.

Today I am dishing on one of my favourites – Roasted Cauliflower & Leek. YUM!!

Roasted Cauliflower & Leek Soup (yields 6-8 servings)

  •  whole cauliflower cut in 2-inch florets
  • 1 tbsp coconut oil
  • 2 tbsp earth balance butter (or unsalted butter/margarine of choice)
  • 2-3 leeks (white and light green parts only), halved lengthwise and sliced crosswise
  • 3-4 cloves of garlic, minced
  • 1 900 ml package of vegetable broth (don’t be afraid to add more if needed)
  • 2 tbsp dijon mustard
  • 1/4 tsp himalayan sea salt (to taste)
  • 1 tsp ground pepper (to taste)

Roasted Cauliflower

  1. Place cauliflower on parchment lined baking sheet; drizzle with oil. Roast in oven at 425 F, turning occasionally, until very deep golden on all sides, about 45 minutes to an hour. The darker you roast it the richer the taste will be. Just do not burn!
  2. In soup pot, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 8-10 minutes.
  3. Add in dijon and mix.
  4. Add in vegetable broth + roasted cauliflower. Bring to boil and simmer for 15 minutes.
  5. Use hand blender to puree the cauliflower and leek mixture. Blend until smooth. Add more broth if needed.
  6. Add salt and pepper to taste.
  7. Let simmer for 5 minutes and serve.

Roasted Cauliflower & LeeksRoasted Cauliflower & Leek Soupxx!

Lentil & Tomato Soup

A soup in minutes, a soup using pantry staples, a soup that will still wow you with it’s simplicity.

Zuppa di Lenticchie e Pomodori  is a beautiful hearty soup made with ingredients you might just have on hand. I always keep canned staples like lentils and plum tomatoes in the pantry to make life easier in those moments when we are crunched for time or looking for something quick and comforting. David Rocco is a culinary expert who lives ‘the dolce vita’, ‘the sweet life’ with being present in moments in life that bring joy. The simple joys. You see this shine through in his books and in his cooking. I think that’s why I love picking up his book to be inspired in the kitchen because you feel this morale in his style and his creations and it leaves you feeling at ease. It reminds me that cooking doesn’t need to be complicated.David Rocco

So here is one of my favourite go to recipes from Mr. David Rocco. It’s an dish that I just had to share, to make life easier and give you more time to take pleasure in the simple joys of the sweet life.

Lentil & Tomato Soup (yields 2-4 servings)

  • 4 tbsp extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 bunch of fresh flat-leaf parsley, chopped
  • 2 fresh chilli peppers, chopped
  • 1 can (28oz) peeled plum tomatoes
  • 1 can (19oz) lentils, rinsed
  • 5- 8 basil leave, chopped
  • himalyan sea salt and ground pepper, to taste
  • water (to reach desired consistency)

Ingredients - Lentil & Tomato Soup

  1. In a saucepan, heat olive oil over low-medium heat. Add garlic, parsley and chili peppers and sauté for 5-7 minutes
  2. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks
  3. Add lentils, salt and pepper. Add water and allow to cook for approximately 15-20 minutes until the soup has thickened
  4. Stir in chopped basil and cook for another 5-8 minutesLentil and Tomato Soup

Vivere la dolce vita. xx


Hearty Black Bean Soup

This black bean soup is quick, healthy, hearty, flavourful and fool proof. Its simple ingredients make it easy to stir up in a matter of minutes- it doesn’t get much better than that. Oh but it does– I mean who doesn’t love some good heat! This soup finishes with a smooth spicy kick, but not to fear, as you can gradually add more or less spice as you please.

Not only is this soup tasty and filling, but black beans offer many health benefits as they are packed with fiber, folate, protein, and numerous vitamins and minerals. Offering digestive tract benefits, blood sugar regulation, benefits to cardiovascular health, and cancer prevention properties. Major incentive to increase your bean intake.

This recipe easily cuts in half or you can freeze the leftovers for those cooler months ahead-I hope you enjoy!

Hearty Black Bean Soup (yields 8 servings)

  • 1 medium onion, chopped
  • 1 stalk of celery, chopped
  • 1 green pepper, chopped
  • 1 jalapeño, chopped
  • 4 cloves garlic, minced
  • 3 tbsp cumin
  • 1 1/2 tsp coriander
  • 1 tbsp sriracha
  • 2 tbsp olive oil
  • 3 x 19 oz. cans black beans, rinsed
  • 10 oz. low sodium vegetable or chicken broth
  • 10 oz. water
  • 19 oz. can of diced tomatoes
  1. Cook onion, garlic, celery, green pepper, and jalapeño in oil over medium heat in large saucepan for 5 minutes.
  2. Stir in cumin, coriander, and sriracha.
  3. Place 1 can of beans and broth in blender, blend until pureed. Add to ingredients in saucepan.
  4. Place second can of beans and water in blender, blend until pureed. Add to ingredients in saucepan.
  5. Add remaining can of beans and tomatoes to mixture. Mix well.
  6. Bring to a boil on medium-high heat. Reduce heat to low, simmer 15 minutes, stirring occasionally.
  7. Ladle into serving bowls and top with sour cream, guacamole and cilantro. (whatever you prefer!)


 Keep it Spicy. xx

Sweet Potato Corn Bisque

With the leaves changing, fall is officially upon us. Each year, I reach for my favourite soup recipes to make and stock up the freezer for those cooler months ahead. There is something truly comforting with being able to cozy up after a long day and enjoy a heart warming soup. This past weekend, my mom and I spent much of our time making different soups, so I am quite stocked for a while now (super thrilled about this!). We made a hearty cabbage soup, a sweet butternut squash soup and a spicy sweet potato corn bisque.

My mom’s recipe for sweet potato corn bisque always ends up being a crowd pleaser. It is sweet, spicy, warm, hearty and creamy-without-the cream! I love making this soup because is so easy to prepare, nutritious and full of flavour. Here’s the dish-

Sweet Potato Corn Bisque

  • 6 tbsp coconut oil, divided
  • 2-3 large sweet potatoes, peeled and diced into 1 ” pieces
  • salt & pepper to taste
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 1 carrot, peeled and diced
  • 1 clove garlic, crushed
  • 2 tsp mild curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 4 cups chicken or vegetable stock
  • 1 can coconut milk
  • 3 cups frozen cornIMG_4070
  1. Preheat the oven to 425 degrees.  Lightly oil baking sheet.  Pour 2 tbsp of the cocnut oil into large bowl.  Toss in the sweet potatoes and season with salt & pepper.  Transfer to baking sheet and bake until tender, approx 30 minutes.
  2. Meanwhile, heat remaining oil in a large pot over med-high heat.  Add onion, celery, carrots.  Cook until onion is translucent, approx 3 minutes.  Add garlic and spices and stir.
  3. Add stock and coconut milk and bring to a boil.  Reduce heat and simmer 10 minutes.  Add cooked sweet potatoes and corn and continue to cook 10 minutes longer or until corn is tender.IMG_4086
  4. Puree 1/2 of soup or leave chunky.
  5. Serve warm or freeze in individual portions for easy meals in the weeks ahead. Yields 6-8 servings.


Get Cozy & Enjoy. xx