Roasted Cauliflower and Leek Soup

Roasted Cauliflower and Leek Soup

  Ready in : 45 mins

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

cauliflower

cauliflower

1 medium Head

leeks

leeks

2

garlic

garlic

6 Cloves

olive oil

olive oil

2 tablespoons

chicken broth

chicken broth

2 Cans

kosher salt

kosher salt

4 servings

ground pepper

ground pepper

4 servings

Cooking in Steps

  1. 1
    Preheat oven to 425 degrees Farenheit.

    oven
    oven
  2. 2
    Spread chopped cauliflower, leeks and garlic on baking sheet.

    cauliflower

    cauliflower

    garlic

    garlic

    leek

    leek

    baking sheet
    baking sheet
  3. 3
    Drizzle olive oil on vegetables and mix well to thoroughly coat.

    vegetable

    vegetable

    olive oil

    olive oil

  4. 4
    Sprinkle with kosher salt.

    kosher salt

    kosher salt

  5. 5
    Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.

    vegetable

    vegetable

    oven
    oven
  6. 6
    Pour roasted vegetables into a saucepan and add 2 cans of chicken broth and fresh ground pepper to taste.

    chicken broth

    chicken broth

    ground black pepper

    ground black pepper

    vegetable

    vegetable

    sauce pan
    sauce pan
  7. 7
    Over medium high heat, heat vegetables and broth until it bubbles.

    vegetable

    vegetable

    broth

    broth

  8. 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.)

    immersion blender
    immersion blender
    sauce pan
    sauce pan
    blender
    blender