This is a very hearty, rich soup to warm those cold winter days. We garnished ours with toasted squash seeds, but you could also garnish with some roasted cauliflower florets, browned leek slices, or some sour cream and herbs.
Cauliflower Leek Soup
Ingredients:
- 1 head of cauliflower, cut into florets
- 3 tbsp olive oil, divided
- 4 leeks, sliced (white and light green parts only)
- 1 whole head of garlic, intact but top sliced off
- 3 c. chicken broth
- 1/2 tsp kosher salt, plus more to taste
- 1 c. heavy cream
- 1 tbsp lime juice
Instructions:
- Preheat the oven to 400°.
- Spread the cauliflower on one sheet pan, toss with 1 tbsp olive oil and sprinkle with salt.
- Spread the leeks on another sheet pan, toss with 1 tbsp olive oil and sprinkle with salt.
- Wrap the garlic head in foil and add 1 tbsp olive oil to the top before closing the foil.
- Place leeks, cauliflower and garlic in the oven to roast.
- Remove the leeks and cauliflower when starting to brown (about 15 minutes for the garlic and 30 for the cauliflower).
- Leave the garlic until roasted and soft, about 40 minutes.
- Transfer the cauliflower and leeks to a blender.
- Squeeze roasted garlic cloves from their pods in the head into the blender.
- Add all remaining ingredients to the blender and puree.
- Rewarm soup on stove as needed.
We’re talking soup today in our Facebook group. Come join us!
Migrai-Neverland Re-Opening Soon
Migrai-Neverland, our private, professionally supported community for migraineurs, is currently closed as we continue getting to know our Founding Members, but we will be re-opening it again for new members on January 22.
Click here to get on the waiting list. You’ll be the first notified, and be able to join at a special “early bird” discount.
