Tuesday, September 14, 2010

Roasted Cauliflower and Leek Soup


So I had a head of cauliflower in my fridge that I didn't know what to do with.  The air is starting to get a bit chilled which tells me Fall is coming, which tells me it is soup season!  I found this recipe at Tasty Kitchen, which is my favorite website to search for recipes with a certain ingredient in mind.  This soup is yummy--I love roasted vegetables and it gives the soup a deeper flavor.  It is very healthy too--notice there isn't any heavy cream!  Of course you can add some and I'm sure it would make it taste even better!  But I like the healthy version myself.

Roasted Cauliflower and Leek Soup
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1 medium head cauliflower, roughly chopped
2 whole leeks, white and light green part only, cut in half lengthwise
6 cloves garlic (I only used 4)
2 Tbsp. olive oil
1 pinch kosher salt
2 cans (14 oz.) chicken broth
1 pinch fresh ground black pepper

Preheat oven to 425.  Spread chopped cauliflower, leeks and garlic on a baking sheet.  Drizzle olive oil on the vegetables and mix well to thoroughly coat.  Sprinkle with kosher salt.  Roast in the oven for 40-45 minutes.  Vegetables should be brown on the edges and slightly softened. 

Pour roasted vegetables into a saucepan and add the chicken broth and fresh ground pepper to taste.  Bring to a simmer over medium-high heat.  Using an immersion 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!)

Here's my veggies right before I put them in the oven....

after they were roasted....

in the pan with the broth....

and after they were pureed with my immersion blender.  So simple!

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