Appetizers / Soups / Salads

Leek and Roasted Cauliflower Soup is for Soup.

Leek and Roasted Cauliflower Soup takes 20 minutes to prepare.

Leek and Roasted Cauliflower Soup takes 60 minutes to cook.

Leek and Roasted Cauliflower Soup makes 4 servings.

The ingredients for Leek and Roasted Cauliflower Soup are:

2 leek Leeks, (bulb and lower leaf-portion), cooked, boiled, drained, with salt
5 large Scallions, raw
4 cup Vegetable Broth
1 head, medium (5-6" dia) Cauliflower, raw
5 cloves Garlic
4 tbsp Extra Virgin Olive Oil
.5 cup Half and Half Cream

Here is how you make Leek and Roasted Cauliflower Soup:

Preheat oven to 400F. Start heating the stock while preparing vegetables to simmer on low boil.Slice and coarsely chop the leeks, including the round portion of leeks below the leaf separation, and put in stock.Slice the green onions. Put the white portion of the green onions into the stock and set aside the green portion.Break cauliflower into flowerets and cut up to large chunks including the white stem. Peel and coarsely chop the garlic cloves. Put to cauliflower and garlic into a baking disk and mix with the olive oil until coated. Put the mix in to the oven and bake for 30-40 minutes until roasted to preference.When the roasting is completed, pull the dish from the oven and set aside to cool for 5 minutes. Add to simmering stock, including the oil, and let cook 10 minutes. Add in the cream and cook for one minute while stirring.Turn off the stove. Use an immersion blender to blend soup to desired thickness and texture. Stir in the green onion tops and serve.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CACTUS_PETE.

The nutritional information for Leek and Roasted Cauliflower Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.1

• Total Fat: 17.9 g
• Cholesterol: 12.1 mg
• Sodium: 1,153.4 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 5.1 g
• Protein: 5.0 g

The dietary needs meet for Leek and Roasted Cauliflower Soup is Vegetarian