Roasted Cauliflower Soup with Leeks
It’s beginning to look a lot like…winter. On chilly days – I’ve been craving a nice warm soup get me through the cold nights. This is a really simple but tasty recipe that I think everyone will enjoy – and it’s really good for you!! One thing to note – I’ve come to the conclusion that I’m a lacto-paleo (paleo diet that includes dairy). Feel free to take out the butter and cream – I’ve just realized that I can’t give up dairy!
2 heads of cauliflower
1 medium leek
1.5 cups heavy cream
3 cups chicken broth
1 cup water
1 tablespoon minced garlic
3 tablespoon butter
3 tablespoon olive oil
salt and pepper
Preheat the oven to 425 degrees.
Cut the white and light green park of your leek and set aside (discard the green stalk). Then cut your cauliflower into smaller pieces (about 1-2 inch flowerets). In a baking pan – toss the cauliflower, garlic and leeks with your olive oil to coat and roast in the oven for 30 minutes.
Once the cauliflower is done roasting, combine the veggies in a pot with your chicken stock and water. Stir frequently for a minute. Transfer the ingredients into a large mixing bowl. Using a handheld mixer – puree the soup until smooth (mine came out to be like the texture of grits). Return the soup contents to your pot and add the butter and cream (optional for non-lacto paleos). Add some salt and pepper to taste. Serve and enjoy!