Roasted Cauliflower and Leek Soup
85% автентично · Modern European
A flavorful twist on cauliflower soup, featuring roasted cauliflower and leeks for a deeper, caramelized taste, blended with a touch of cream.
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Съставки
- Cauliflower1 medium head
- Leeks2 large
- Olive oil3 tablespoons
- Garlic3 cloves
- Vegetable broth4 cups
- Heavy cream1/2 cup
- Saltto taste
- Black pepperto taste
- Fresh thymefor garnish
- Toasted almond sliversfor garnish
Стъпки
- 1
Preheat oven to 400°F (200°C). Wash and chop cauliflower into florets. Clean and slice leeks (white and light green parts only).
- 2
Toss cauliflower and leeks with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned.
- 3
While vegetables roast, mince garlic. Heat remaining 1 tablespoon of olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute.
- 4
Add roasted cauliflower and leeks to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 5
Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth.
- 6
Return the pureed soup to the pot. Stir in heavy cream. Heat gently over low heat, do not boil.
- 7
Season with salt and black pepper to taste. Serve hot, garnished with fresh thyme and toasted almond slivers.
