Don’t knock it till ya try it kids. I was sent this recipe by my mom’s BFF, Miss Brenda. Soup is always good on a cold and snowy day (Who am I kidding? Soup is good on ANY day!) This particular soup did not disappoint!
1 Medium Head of Cauliflower (roughly chopped)
2 Leeks, White and Light Green Part Only (I used pre-chopped frozen leeks from Trader Joes)
6 Cloves of Garlic (I used 2 teaspoons of minced garlic)
2 Tablespoons Olive Oil
2 14 Ounce Cans Chicken Broth* (I used Trader Joes veggie broth)
Fresh Ground Black Pepper
-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 (or veggie) 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.
*If you are using a blender…for the love of God please vent the lid. If you do not the hot soup will cause the lid to come off and soup will fly everywhere causing you to cuss as you clean soup off the counters and floor.*