Roasted Cauliflower, Leek and Potato Soup

by Heather on March 6, 2015

Disclosure: This post was sponsored by Silk through their partnership with POPSUGAR. While I was compensated to write a post about Silk, all opinions are my own.

Roasted Cauliflower, Leek and Potato Soup #silkbloom #sponsored

Like it or not we are still, even here in the South, smack dab in the middle of soup season. If you’re like me then you’re probably pretty thrilled about it; if you’re like my husband you’re counting down the days to grilling season like your life depends on it. He loves a good bowl of soup, but grilling speaks to him.

Me though? Y’all, I could eat a steaming bowl of chili in the dead of summer and not even think twice. True story.

Roasted Cauliflower, Leek and Potato Soup #silkbloom #sponsored

I love the abundance of fresh fruit and veggies that’s coming our way with Spring and Summer, but while we’re still in it I think embracing winter veggies is fun too. Especially when you can do it in fun ways like creating a creamy, hearty, delicious soup that tastes amazing and is actually good for you!

Roasted Cauliflower, Leek and Potato Soup #silkbloom #sponsored

Rather than counting on a really high fat content, I love that this soup is made purely out of fresh roasted vegetables and irresistibly creamy Silk® Cashewmilk. I’m certainly not one to shy away from a dollop of sour cream or Greek yogurt on top, but the Cashewmilk adds such a nice creamy texture and faint nuttiness that you really can’t go wrong with using both!

I love the freshness that a few chopped green onions bring to this lovely bowl of goodness; if you have extra leeks you could use those too (although I would suggest slicing very thin). Another fun topping might be some chopped roasted cashews or croutons for a crunch!

Y’all enjoy!

Roasted Cauliflower, Leek and Potato Soup #silkbloom #sponsored

Makes 8 servings


  • 2 medium Yukon gold potatoes, peeled and chopped
  • 2 large (or 3 small) leeks, rinsed thoroughly and roughly chopped
  • 1 head cauliflower, florets removed and roughly chopped
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 32 ounces vegetable or chicken stock
  • 2 sprigs fresh thyme, leaves removes and roughly chopped
  • 2 cups Silk® Cashewmilk
  • sour cream and green onions for serving, optional


  1. Preheat oven to 400.
  2. Toss the chopped vegetables with the olive oil, salt and pepper and spread in an even layer on a large baking sheet.
  3. Roast at 400 for 20-25 minutes, stirring halfway through, until all the vegetables are tender.
  4. Scoop the vegetables into a large stockpot and add the stock and thyme.
  5. Bring to a simmer over medium heat.
  6. Using an immersion blender, blend the soup until smooth.
  7. Add the Silk Cashewmilk and stir to combine.
  8. Return to the heat, bring to a simmer again, then turn off the heat.
  9. Check for seasoning; add salt and pepper as needed.
  10. Serve hot with sour cream and fresh green onion if desired.


36 Weeks

by Heather on March 4, 2015

36 Weeks

HOW FAR ALONG ARE YOU?  36 weeks and 1 day – can you believe we’ll be technically full-term next week?!


GENERALLY FEELING: Truth? Y’all…I am so tired. So stinking exhausted, all the time. Maybe not the first few hours in the morning, but for most of the day you can pretty much bet I’m ready to fall asleep at any given moment. And it’s not that I’m in a bad mood – the opposite actually – but momma is TIRED. Did I mention tired?


SHOWING? HA! Don’t make me laugh. I’m so much bigger this time around than I was with Wes, almost to the point of my super-deep belly button popping out. And I feel it!


CRAVINGS? Not really, although I love peanut butter and it’s one of the things that gives me heartburn these days. I’ll eat pineapple all day long though!


WEIGHT GAIN: Not tracking it, but my doctor has said I’m completely in the normal range and doing well. I’m trying to eat well, although a desire for exercise has severely waned. The ice/snow on the ground for the past month has certainly helped with that, as has the fact that I’m exhausted all the time. But soon. We’ll be there soon!


FEARS: I’m worried about the healing process after having this little man. With Wes I was able to be lazy and sit and rest and get back to moving at my own pace; having a toddler this time around will definitely make that a little more difficult.


LOOKING FORWARD TO: I say this every time, but I just can’t wait to meet him. I can’t wait to see what he looks like, what he sounds like, to smell that sweet baby smell, to watch him (hopefully) nurse. I can’t wait to see Wes be a big brother. I’m so excited to add this little man to our family!


WHAT I’VE BEEN LOVING: I’ve been able to feel this little guy move and kick a whole lot more than I did with Wes (my placenta was anterior the first time around), which has been such a blessing. I won’t be posting any videos, but I love the alien elbow movement, and even though it hurts like crazy I love that I can feel his heels digging into my ab muscles. I love to just lay in bed and feel him turning and kicking and hiccuping!


SLEEP: This is still hit or miss. Last night I was dead tired but couldn’t fall asleep, but naps? Friends, I can ROCK the naps right now. Some nights I sleep like a baby, and others I end up sitting on the couch and watching infomercials till I zonk out again.


MATERNITY CLOTHES: There are approximately 4 things that fit me anymore, but we’re so close that I just can’t justify spending more on maternity wear. I will be getting some new underwear, nursing bras, and a new robe…but otherwise I’ll just rely on my maternity clothes until the fat day clothes fit again, and then move on to wearing regular stuff eventually!


BOY OR GIRL? BOY! We are so blessed, and I can’t wait!


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