Roasted Leek, Cauliflower, and Garlic Soup
Roast leeks, cauliflower, and garlic then puree with chicken stock for a creamy, healthy soup perfect on cold days. No added cream needed!
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Cooking tools:
- Immersion blender
- Blender
- Dutch oven
- Roasting pan
- Oven
- Stove
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- 2 Large Leeks (or 3-4 medium sized)
- 3/4 to a Whole Head of Cauliflower (the florets)
- 8-10 Cloves of Garlic (skin on)
- 4 Cups of Unsalted Chicken Stock
- 2 TBSP Olive Oil
- Fresh Nutmeg (to taste)
- 3 Bay Leaves
- Sea Salt, Black Pepper, White Pepper (to taste)
- Chives
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