Roasted Cauliflower, Garlic, And Leek Soup Recipe

Name: Roasted Cauliflower, Garlic, And Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into florets; 3 tablespoons olive oil; salt and ground black pepper to taste; 4 cloves garlic; 1/4 cup butter; 2 stalks celery; 1 leek - split, cleaned, and minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 teaspoon dried marjoram

Servings: persons

1 head cauliflower, cut into florets
3 tablespoons olive oil
salt and ground black pepper to taste
4 cloves garlic
1/4 cup butter
2 stalks celery
1 leek - split, cleaned, and minced
1/4 cup all-purpose flour
4 cups chicken broth
1 teaspoon dried marjoram

1
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2
Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
3
Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
4
Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
5
Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
6
Blend soup with an immersion blender to your desired consistency; season again with salt.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head cauliflower, cut into florets, 3 tablespoons olive oil, salt and ground black pepper to taste, 4 cloves garlic, and more.

Yes, Roasted Cauliflower, Garlic, And Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower, Garlic, And Leek Soup

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