ROASTED CAULIFLOWER AND LEEK SOUP
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g
ROASTED CAULIFLOWER, LEEK & GARLIC SOUP
This came from the Clean Eating Magazine. Can be prepared ahead of time and refrigerated for up to 5 days or frozen up to 1 month.
Provided by njs1109
Categories Cauliflower
Time 1h
Yield 8 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
- Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
- Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
- Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.
Nutrition Facts : Calories 78.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 126, Carbohydrate 11.6, Fiber 2.5, Sugar 2.8, Protein 5
POTATO, LEEK, AND ROASTED GARLIC SOUP
One night I was watching Emeril and he made a garlic soup. I made the garlic soup and enjoyed it, but decided I'd rather have something else in it rather than having to put bread in the soup to make it feel like it had substance. So I took what I knew of the garlic soup and I took what I knew of leek soup and a smashed them together.
Provided by Ambrosia for Guen
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
- Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
- Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
- Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).
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5/5 (7)Estimated Reading Time 4 minsServings 6
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
- Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add onions and leeks, season with salt and pepper, and then saute until lightly caramelized, 10 minutes. Add garlic then saute until fragrant, 1 minute.
- Add chicken broth and dried dill then turn heat up to bring to a boil. Add roasted cauliflower then reduce heat and simmer for 10 minutes. Transfer cauliflower plus a little broth to a blender then blend until very smooth, and then pour back into the soup pot. Bring soup back up to a bubble then add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Stir in fresh dill and a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve.
CREAMY ROASTED CAULIFLOWER & POTATO LEEK SOUP
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- Heat oven to 400°F. Cut top third of the garlic bulb off so that the majority of the cloves are exposed. Place the garlic in a small oven proof dish, exposed cloves facing up. Pour approximately 2 tablespoons olive oil over garlic bulb, and roast at for 30 minutes or until garlic is soft.
- Arrange sliced cauliflower on a rimmed baking sheet, brush with additional olive oil and sprinkle with a little salt and 1 teaspoon lemon pepper. Roast in the oven with the garlic for 20 to 30 minutes (stir midway through) until cauliflower is lightly browned and fork-tender. Remove cauliflower and garlic from oven and set garlic aside to cool. (NOTE: Place garlic on a separate oven rack underneath if there isn't room for both to be on the same rack.)
- While the garlic and cauliflower are roasting, cook leeks with a little olive oil over med heat until softened and beginning to brown, about 5 minutes. Add green onions, potato, 1/2 teaspoon salt, and 1 cup of the stock to the pan with the leeks; cover and simmer 10 to 15 minutes, or until potatoes are fork-tender.
- Reserve a few pices of the cauliflower for garnishing soup, if desired, and add the remaining cauliflower to the soup with the potatoes, breaking up any large pieces. Sprinkle crushed red pepper flakes over the cauliflower. Squeeze the garlic bulb from the bottom to remove garlic cloves, coarsely chop the garlic, and stir in to the soup with the Romano cheese. (Reserve roasted garlic oil for garnish, if desired.)
CREAMY ROASTED CAULIFLOWER LEEK POTATO SOUP
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- Preheat oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
- In a large bowl toss the potatoes, cauliflower, leeks, celery, and garlic with olive oil. Season with salt and pepper to taste.
- Arrange the vegetables on the baking sheet in a single layer. Bake until the vegetables are caramelized and golden brown. Approximately 25 to 35 minutes, tossing halfway to ensure even browning.
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