Roasted Cauliflower and Leek Soup

Roasted Cauliflower and Leek Soup

Roasted Cauliflower and Leek Soup is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. For $1.58 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 8g of fat, and a total of 141 calories. 3 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Autumn. It works well as a rather inexpensive hor d'oeuvre. A mixture of kosher salt, leeks, ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 82%, this dish is amazing. Similar recipes are roasted cauliflower & leek soup, Roasted Cauliflower And Leek Soup, and Roasted Cauliflower and Leek Soup.

Ingredients

You need the ingredients below to cook it

  • cauliflower

    cauliflower

    Cauliflower (roughly chopped)

    1 medium Head

  • leeks

    leeks

    Leeks, White and Light Green Part Only (cut into half lengthwise)

    2 Items

  • garlic

    garlic

    Garlic

    6 Cloves

  • olive oil

    olive oil

    Olive Oil

    2 Tbsps

  • chicken broth

    chicken broth

    Chicken Broth

    2 Cans

  • kosher salt

    kosher salt

    Kosher Salt

    4 servings

  • ground pepper

    ground pepper

    Fresh Ground Black Pepper

    4 servings

Instructions

Let's follow the instructions for cooking it

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.)