Roasted Cauliflower Leek Soup
Serves 4
This is a satisfying alternative to classic, potato leek soup. The whole thing roasts on a sheet pan. Then it's blend, heat, and go! Parmesan cheese adds nuttiness while the chili crisp topping gives it kick!
Ingredients
- 1 head cauliflower (large, stem trimmed and thick leaves removed)
- 6 cloves garlic (peeled)
- 4 leeks (white and light green parts only, cut in 2-inch pieces)
- 1/4 cup extra virgin olive oil
- 6 cup vegetable broth
- 4 tablespoons unsalted butter
- 1/4 cup grated parmesan cheese
- 1/2 cup heavy cream
- Kosher salt (to taste)
- White pepper (to taste)
- Sichuan Chili Crisp
Directions
- Preheat oven to 425° F.
- Cut cauliflower (florets and core with tender inner leaves) into 2-inch chunks. Place on a large, rimmed sheet pan. Add garlic cloves and leeks. Drizzle with olive oil. Toss to coat. Roast 45 to 50 minutes or until vegetables are golden and garlic is soft.
- Transfer roasted vegetables to a blender. Add broth, butter, and cheese. Be careful not to fill blender more than 3/4 full. If necessary, work in batches. Puree everything until smooth. Season with salt and pepper, to taste.
- Transfer soup to a pot. Bring to a simmer. Stir in heavy cream.
- To serve, ladle soup into bowls and drizzle with chili crisp.
Cook Tips
To clean leeks, trim root end and cut off green stalk. Cut white part in half lengthwise. Rinse under cold water, fanning layers to remove dirt and sand.
The entire cauliflower is edible and can be used in this soup. Only remove the very end of the stem and the woody outer leaves, if desired.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 500
- Fat: 0.0 g
- Saturated Fat: 16.0 g
- Trans Fat: 1.0 g
- Cholesterol: 70.0 mg
- Sodium: 540.0 mg
- Carbohydrates: 31.0 g
- Fiber: 8.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 8.0 g