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Roasted Cauliflower and Leek Soup Recipe

Recipe by: Brandon Squige Johnson

"This is a really delicious soup I make."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h 5 m
  • Ready In1 h 15 m
  • 1Preheat oven to 275 degrees F (135 degrees C).
  • 2Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
  • 3Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
  • 4Melt 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 209 cals
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 head cauliflower, broken into florets
  • 3 tablespoons butter
  • 2 leeks, white part only, chopped
  • 1/4 cup all-purpose flour
  • 1 quart chicken stock
  • 1/3 cup heavy whipping cream
  • 1 teaspoon dried chervil
  • 1 teaspoon kosher salt
  • 1 tablespoon cracked black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    209
    10%
  • Fat:
    15.9
    24%
  • Carbs:
    15.4
    5%
  • Protein:
    3.8
    8%
  • Cholesterol:
    34
    11%

Based on a 2,000 calorie diet

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