Roasted Cauliflower and Leek Soup

Name: Roasted Cauliflower and Leek Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps butter; 1 head cauliflower, broken into florets; 1 teaspoon dried chervil; 946 milliliters chicken stock; 59 milliliters all-purpose flour; 2 cloves garlic, minced; 79 milliliters heavy whipping cream; 1 teaspoon kosher salt; 2 leeks, white part only, chopped; 1 Tbsp cracked black pepper; 2 Tbsps vegetable oil

You can never have too many soup recipes, so give Roasted Cauliflower and Leek Soup a try. Watching your figure? This vegetarian recipe has 258 calories, 7g of protein, and 18g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. If you have flour, cauliflower, heavy whipping cream, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Preheat oven to 275 degrees F (135 degrees C).

Equipment you will use

Oven

Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.

Ingredients you will need

Cauliflower

Cooking Oil

Garlic

Equipment you will use

Baking Sheet

Bowl

Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.

Ingredients you will need

Cauliflower

Equipment you will use

Oven

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes.

Ingredients you will need

Butter

All Purpose Flour

Leek

Equipment you will use

Pot

Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

Ingredients you will need

Chicken Stock