Roasted Cauliflower, Leek & Garlic Soup Recipe

Name: Roasted Cauliflower, Leek & Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leeks, white part only, washed and thickly sliced; 1/2 head garlic, cut so cloves are exposed; 1 large head cauliflower, cut into florets; 1 -2 tablespoon olive oil; 1/4 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg; 3 cups low sodium chicken broth; 3 bay leaves; 1 cup skim milk; 3 cups shredded fresh basil; 3 tablespoons hot water

Servings: persons

3 leeks, white part only, washed and thickly sliced
1/2 head garlic, cut so cloves are exposed
1 large head cauliflower, cut into florets
1 -2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3 cups low sodium chicken broth
3 bay leaves
1 cup skim milk
3 cups shredded fresh basil
3 tablespoons hot water

1
Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
2
Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
3
Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
4
Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.

734

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 12 ingredients. The key ingredients include: 3 leeks, white part only, washed and thickly sliced, 1/2 head garlic, cut so cloves are exposed, 1 large head cauliflower, cut into florets, 1 -2 tablespoon olive oil, and more.

Yes, Roasted Cauliflower, Leek & Garlic 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, Leek & Garlic Soup

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