Roasted Cauliflower, Garlic, and Leek Soup recipe
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Ingredients
- 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
Nutrition Info
- 277.3 caloriescarbohydrate: 18.4 gcholesterol: 30.5 mgfat: 22 gfiber: 4.6 gprotein: 4.5 gsaturatedFat: 8.7 gservingSize: -sodium: 185 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Roasted Cauliflower, Garlic, and Leek Soup
Directions
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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.