Roasted Cauliflower, Garlic & Leek Soup
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 is pureed with garlic and leeks in this flavorful soup. Use organic chicken stock for best flavor! Click here to shop now.
Roasted Cauliflower, Leek & Garlic Soup
1 head of cauliflower, cut into florets
4 cloves garlic
2 large leeks, cut into 1/2 inch pieces
2 Tbsp. extra virgin olive oil
1/2 tsp. sea salt
1/4 tsp. pepper
1 cup chicken broth
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.
Latest posts by Amie Valpone (see all)