Roasted Cauliflower And Leek Soup

1. 1

   Preheat oven to 425 degrees Farenheit.

2. 2

   Spread chopped cauliflower, leeks and garlic on a baking sheet.

3. 3

   Drizzle olive oil on the vegetables and mix well to thoroughly coat. Sprinkle with kosher salt.

4. 4

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

5. 5

   Pour roasted vegetables into a saucepan and add the chicken broth and fresh ground pepper to taste.

6. 6

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

7. 7

   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.)

8. 8

   Note: you can also use vegetable stock or broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.