Roasted Cauliflower, Garlic, And Leek Soup

Serves: 3

Keyon Hand

1 January 1970

Based on User reviews:

47

Spice

42

Sweetness

59

Sourness

37

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1

Cauliflower (head, cut into florets)

3 tbsps

Olive Oil

1

Salt

1

Ground Black Pepper (to taste)

4 cloves

Garlic

1 cup

Butter

2 stalks

Celery

1

Leek (split, cleaned, and minced)

1 cup

All-Purpose Flour

4 cups

Chicken Broth

1 tsp

Marjoram (dried)

Directions:

1

Preheat oven to 400 degrees F (200 degrees C)

2

Grease a baking sheet

3

Put cauliflower florets into a large bowl

4

Drizzle olive oil over the cauliflower; season with salt and pepper

5

Add garlic to the cauliflower and spread onto a baking sheet

6

Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more

7

Melt butter in a large pot over medium heat

8

Cook and stir celery and leek in hot butter until softened, about 5 minutes

9

Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more

10

Stream chicken broth into the pot while continually stirring to incorporate

11

Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes

12

Blend soup with an immersion blender to your desired consistency; season again with salt