Roasted cauliflower and leek soup

Name: Roasted cauliflower and leek soup
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium Head cauliflower; 2 leeks; 6 Cloves garlic; 2 Tbsps olive oil; 2 Cans chicken broth; 4 servings kosher salt; 4 servings black pepper

Roasted Cauliflower and Leek Soup is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian dish that is perfect for Autumn. It covers 15% of your daily requirements of vitamins and minerals. This soup is a flavorful and warming option, ideal for a cozy fall meal.

Ingredients

cauliflower

1 medium Head

leeks

garlic

6 Cloves

olive oil

2 Tbsps

chicken broth

2 Cans

kosher salt

4 servings

black pepper

4 servings

Method

Preheat oven to 425 degrees Farenheit.
Spread chopped cauliflower, leeks and garlic on baking sheet.
Drizzle olive oil on vegetables and mix well to thoroughly coat.
Sprinkle with kosher salt.
Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
Pour roasted vegetables into a saucepan and add 2 cans of chicken broth and fresh ground pepper to taste.
Over medium high heat, heat vegetables and broth until it bubbles.
Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don't have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.)

Nutrition:

140 kcal

Carbs

15 g

Fat

7 g

Protein

4 g

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