my creamy roasted cauliflower and leek soup
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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yield
4 serving(s)
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For my creamy roasted cauliflower and leek soup
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1head of cauliflower. i used orange cauliflower
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2leeks white and pale green parts only
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4 clovegarlic
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olive oil,
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salt
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4 cchicken broth
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1 cdry white wine i used chardonnay
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1 cheavy cream
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1/4 cfresh oregano chopped
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1 tspturmeric
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2 tspground thyme
How To Make my creamy roasted cauliflower and leek soup
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1Roughly 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.
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2In 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.
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