- Prep Time:
- Cook Time:
- Difficulty:
easy - Serves:
6
Roasted Cauliflower and Leek Soup
Description
A pleasant diversion from the more traditional potato and leek soup, I opted for cauliflower, instead of the traditional spud. The uniqueness of this soup comes from the spice - garam masala.
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add to shopping list Ingredients
1 large head of cauliflower, chopped
1 shallot, sliced
Cooking Spray
2 TBL Olive Oil
3 TBL butter
2 leeks, cut into 1 inch pieces
4 cloves garlic, finely chopped
1/4 tsp garam masala
1/4 tsp ground pepper
6 cups chicken broth
salt and pepper to taste
Preparation
Preheat over to 500*. Place chopped cauliflower and sliced shallots on a cookie sheet and coat with cooking spray. Roast for 15-20 min or until lightly browned, tossing the mixture at least once while roasting. Meanwhile, heat the olive oil and butter in a dutch oven over medium heat. Add leeks and saute for about 10 minutes, or until they soften. To the leeks, add the cauliflower mixture and the chopped garlic. Saute for another 5 minutes and then add the garam masala and pepper. Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 45 minutes.
Remove soup from heat and blend soup with an immersion blender or hand mixer until it reaches the desired smoothness. Season with salt and pepper as needed.
