Roasted Cauliflower and Leek Soup
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Time
prep 0:30
total 0:45
Ingredients
| 1 head | cauliflower, cut into florets | | 1 | lg. leek, sliced in rings | | 4 cloves | garlic, minced | | 2 tbsp. | olive oil | | 1/2 cup | cream (optional) | | 1/2 tbsp. | ground coriander | | 1 tsp. | white pepper | | Salt to taste |
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Instructions
Preheat oven to 425°F. Toss cauliflower florets in 1 tbsp. olive oil and spread evenly in one layer on a baking sheet. Roast cauliflower, turning once for browning, for approximately 20 minutes.
In the meantime, slice leek, discarding tough green stalk. Rinse the sliced leek in cold water to remove dirt and grit.
Heat remaining olive oil over high heat and add garlic and leeks, allowing them to "melt" and the garlic to brown slightly. Then add roasted cauliflower and coriander, and stir well to incorporate flavors. Cover vegetables with approximately 6 cups of water (the more water you add, the thinner the soup will be) and bring to a low boil. Cook for only a few minutes just to meld flavors.
Transfer hot soup to a blender and carefully puree, adding optional cream, pepper and salt.
Delicious with a sprinkling of smoky cheese or crusty baguette croutons.
Author's Comments
This is such a simple recipe...it takes no time to prepare. It's a great late spring soup.
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