Roasted Cauliflower and Leek Soup
Ready in 45 minutes, for 4 servings
Dairy free
Gluten free
Vegetarian
EQUIPMENT:
- oven
1) Preheat oven to 425 degrees Farenheit.
INGREDIENTS:
- cauliflower
- garlic
- spread
- leek
EQUIPMENT:
- baking sheet
2) Spread chopped cauliflower, leeks and garlic on baking sheet.
INGREDIENTS:
- vegetable
- olive oil
3) Drizzle olive oil on vegetables and mix well to thoroughly coat.
INGREDIENTS:
- kosher salt
4) Sprinkle with kosher salt.
INGREDIENTS:
- vegetable
EQUIPMENT:
- oven
5) Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
INGREDIENTS:
- chicken broth
- ground black pepper
- vegetable
EQUIPMENT:
- sauce pan
6) Pour roasted vegetables into a saucepan and add 2 cans of chicken broth and fresh ground pepper to taste.
INGREDIENTS:
- vegetable
- broth
7) Over medium high heat, heat vegetables and broth until it bubbles.
INGREDIENTS:
- soup
EQUIPMENT:
- immersion blender
- sauce pan
- blender
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.)