Roasted Cauliflower And Leek Soup Recipes

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ROASTED CAULIFLOWER, GARLIC, AND LEEK SOUP



Roasted Cauliflower, Garlic, and Leek Soup image

I absolutely love roasted cauliflower, so I came up with this soup one cold day. You don't even need to add cream to this soup to be completely satisfied with the thick creamy texture the cauliflower adds. Roasting the cauliflower and garlic brings the flavor of it to a whole other level. Double the recipe to assure leftovers, as it tastes almost better the next day for lunch! I serve this soup for lunch or dinner with a good cheesy bread. Enjoy!

Provided by Chef V

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 4

Number Of Ingredients 10

1 head cauliflower, cut into florets
3 tablespoons olive oil
salt and ground black pepper to taste
4 cloves garlic
¼ cup butter
2 stalks celery
1 leek - split, cleaned, and minced
¼ cup all-purpose flour
4 cups chicken broth
1 teaspoon dried marjoram

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
  • Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
  • Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
  • Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
  • Blend soup with an immersion blender to your desired consistency; season again with salt.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 18.4 g, Cholesterol 30.5 mg, Fat 22 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 185 mg, Sugar 4.7 g

ROASTED CAULIFLOWER, LEEK & GARLIC SOUP



Roasted Cauliflower, Leek & Garlic Soup image

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

3 leeks, white part only, washed and thickly sliced
1/2 head garlic, cut so cloves are exposed
1 large head cauliflower, cut into florets
1 -2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3 cups low sodium chicken broth
3 bay leaves
1 cup skim milk
3 cups shredded fresh basil
3 tablespoons hot water

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

ROASTED CAULIFLOWER AND LEEK SOUP



Roasted Cauliflower and Leek Soup image

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

2 cloves garlic, minced
2 tablespoons vegetable oil
1 head cauliflower, broken into florets
3 tablespoons butter
2 leeks, white part only, chopped
¼ cup all-purpose flour
1 quart chicken stock
⅓ cup heavy whipping cream
1 teaspoon dried chervil
1 teaspoon kosher salt
1 tablespoon cracked black pepper

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

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