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Friday, May 9, 2014

Roasted Cauliflower and Leek Soup

This is roasted cauliflower and leek soup that I made last winter. I never gotten around to posting about it. We are supposed to get some serious rain and snow this coming Sunday and Monday. Okay, I don't know how serious it is really going to be but the local news is forecasting 90% chance of rain on Sunday and 50% chance of snow on Monday and that sounds really serious to me. At least it kinda ruined our weekend plan of being outside and enjoying Spring.




Why am I talking about the weather in relation to soup? Well, this kinda weather makes me want a warm hearty soup so I am going to be making this soup this weekend.


It is an easy soup to make. I googled Roasted Cauliflower and Leek soup and got a bunch of recipe hits. A couple that I liked  are from Tartelette and Love & Lemons.


First chopped up the cauliflower and roast them in the oven.

Pre roasting.


Post roasting. I love the little brown edges of the cauliflower looks after roasting.


Roasted Cauliflower and Leek Soup
Serves 4 as a main dish

Ingredients:
1 medium size head of cauliflower, chopped into chunks
2 leeks, both white and green parts, sliced and washed thoroughly
3 garlic cloves, sliced
1 yellow onion, diced
2 carrots, diced
2 celery, diced
1 parsnip or turnip (or both), diced
1 tsp of thyme, dried or fresh
1 bay leaf
olive oil
salt and pepper, to taste
fresh parsley for garnish

Method:
Preheat the oven to 350 degrees. Sprinkle the cauliflower with salt and pepper to taste and drizzle with olive oil. The amount of olive oil here is really depends on you. We are trying to use less oil so I use about 1 tsp only.

Roast for 20 minutes, checking and turning the cauliflower after 10 minutes.

While the cauliflower are roasting, heat up 2 tsp of olive oil in a soup pot over medium heat.

Cook the onions, garlic, leeks, carrots, and celery in it for about 10-15 minutes over medium heat
until the onions and leeks are softened.

Add 2 cups of water and bring to a boil.

Add the diced parsnip/turnip, cauliflower, and the spices.

Simmer for 20-25 minutes until the flavors have combined.

Puree using immersion blender or food processor.

Serve in a bowl with parsley garnish and a slice of homemade bread.


Recipes:
Roasted Caulifower, Leek, and Garlic Soup at Tartelette
Roasted Caulifower and Leek Soup at Love & Lemons

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