Roasting is a quick and easy cooking method that enhances the flavor of fresh vegetables. Surprisingly, it’s also a great way to start a healthy soup! Pop some cauliflower in the oven, then sit back and relax. In 30 minutes, combine your roasted florets with some garlic, leeks and chicken stock in a food processor. The smooth and creamy results go straight to your bowl “” no stovetop step required!
Roasted Cauliflower, Leek & Garlic Soup
Serves 4
Ingredients
1 head of cauliflower, cut into florets
4 cloves garlic
2 large leeks, cut into 1/2 inch pieces
2 Tbsp. extra virgin olive oil
1/2 tsp. sea salt
1/4 tsp. pepper
1 cup chicken broth
Directions
1. Preheat oven to 375 degrees F.
2. Place cauliflower on a large baking sheet with the garlic and leeks; drizzle with olive oil.
3. Roast for 25 minutes; remove from oven and set aside to cool for 5 minutes.
4. Transfer roasted vegetables to a food processor; pulse until smooth. Add sea salt, pepper and chicken broth.
5. Serve warm.