Roasted Cauliflower and Leek Soup
Roasted Cauliflower and Leek Soup could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs $1.58 per serving. This hor d'oeuvre has 141 calories, 5g of protein, and 8g of fat per serving. Only a few people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up ground pepper, leeks, chicken broth, and a few other things to make it today. Autumn will be even more special with this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is amazing. Roasted Cauliflower and Leek Soup, Roasted Cauliflower and Leek Soup, and Roasted Cauliflower And Leek Soup are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 medium Head Cauliflower (roughly chopped)
2 Leeks, White and Light Green Part Only (cut into half lengthwise)
6 Cloves Garlic
2 tablespoons Olive Oil
2 Cans Chicken Broth*
Kosher Salt
Fresh Ground Black Pepper
Equipment:
oven
baking sheet
sauce pan
immersion blender
blender
Cooking instruction summary:
Preheat oven to 425 degrees Farenheit. Spread chopped cauliflower, leeks and garlic on baking sheet. Drizzle olive oil on vegetables and mix well to thoroughly coat. Sprinkle with kosher salt. Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened. Pour roasted vegetables into a saucepan and add 2 cans of chicken broth and fresh ground pepper to taste. Over medium high heat, heat vegetables and broth until it bubbles. Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don't have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.)
Step by step:
1. Preheat oven to 425 degrees Farenheit.
2. Spread chopped cauliflower, leeks and garlic on baking sheet.
3. Drizzle olive oil on vegetables and mix well to thoroughly coat.
4. Sprinkle with kosher salt.
5. Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
6. Pour roasted vegetables into a saucepan and add 2 cans of chicken broth and fresh ground pepper to taste.
7. Over medium high heat, heat vegetables and broth until it bubbles.
8. Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don't have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.)
Nutrition Information:
covered percent of daily need
