Roasting is a quick and easy cooking method that enhances the flavor of fresh vegetables. Surprisingly, it’s also a great way to start a healthy soup! Pop some cauliflower in the oven, then sit back and relax. In 30 minutes, combine your roasted florets with some garlic, leeks and chicken stock in a food processor. The smooth and creamy results go straight to your bowl — no stovetop step required!
Roasted Cauliflower, Leek & Garlic Soup
1. Preheat oven to 375 degrees F.
2. Place cauliflower on a large baking sheet with the garlic and leeks; drizzle with olive oil.
3. Roast for 25 minutes; remove from oven and set aside to cool for 5 minutes.
4. Transfer roasted vegetables to a food processor; pulse until smooth. Add sea salt, pepper and chicken broth.
5. Serve warm.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!