My Creamy Roasted Cauliflower and Leek Soup

barbara lentz

By
@blentz8

I love using the orange cauliflower it gives the soup a warm inviting color. I used purple cauliflower once too but that color was kind of scary looking.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1
head of cauliflower. i used orange cauliflower
2
leeks white and pale green parts only
4 clove
garlic
olive oil,
salt
4 c
chicken broth
1 c
dry white wine i used chardonnay
1 c
heavy cream
1/4 c
fresh oregano chopped
1 tsp
turmeric
2 tsp
ground thyme

Directions Step-By-Step

1
Roughly chop cauliflower and leeks. Place on baking sheet with the cloves of garlic. Drizzle olive oil over top and sprinkle with salt. Roast in 375 degree oven until lightly browned about 15 minutes stirring a few times. Remove from oven and set aside.
2
In large pot bring chicken broth and wine to a full boil. Reduce heat to a simmer and add the cauliflower, leeks, and garlic. Cook until veggies are soft. Add the cream and remaining ingredients and cook a couple more minutes. Remove from heat and puree with an immersion blender or food processor.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American