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Roasted Cauliflower Potato Leek And Garlic Soup

ROASTED CAULIFLOWER POTATO LEEK AND GARLIC SOUP

this soup is made from roasted vegetables that are easily found in winter, just the time you're craving something creamy and comforting. i love creamy soups so i used cream, but this would be great with low fat milk or extra stock and no dairy.

Time: 65 minutes

Steps:

  • preheat oven to 375 degrees
  • toss cauliflower , leeks and potatoes with 1-1 / 2 tablespoons olive oil and salt and pepper to taste
  • spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray
  • roast 20 - 25 minutes until tender and lightly browned
  • cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil
  • roast 25 - 30 minutes , until the bundle feels soft
  • while the vegetables are roasting
  • cook the bacon in a large soup pot until it is crisp
  • remove from pan and drain on paper towels
  • discard all but a scant tablespoon of the bacon drippings
  • squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1 / 2 cup chicken stock until well incorporated
  • set aside
  • add the cauliflower , potatoes and leeks to the pot along with any browned bits
  • toss the vegetables to coat with the drippings in the pot
  • add 1 / 2 cup chicken stock and stir to loosen the brown bits in the pot
  • add the remaining stock to the pan
  • cover and bring to a boil
  • reduce the heat and cook covered for 25 minutes
  • add the garlic / stock mixture and cook another 10 minutes
  • the vegetables should be very soft at this point
  • remove the pot from the heat and blend until smooth using an immersion blender
  • return the mixture to the stove
  • over low heat , add the cream and herbs
  • cook until heated through
  • serve garnished with the reserved bacon and the grated cheese


Roasted Cauliflower Potato Leek and Garlic Soup image

Number Of Ingredients: 12

Ingredients:

  1. cauliflower
  2. potatoes
  3. leeks
  4. garlic
  5. olive oil
  6. bacon
  7. chicken stock
  8. heavy cream
  9. dried rosemary
  10. dried thyme
  11. salt & pepper
  12. white cheddar cheese


ROASTED CAULIFLOWER POTATO LEEK AND GARLIC SOUP

This soup is made from roasted vegetables that are easily found in Winter, just the time you're craving something creamy and comforting. I love creamy soups so I used cream, but this would be great with low fat milk or extra stock and no dairy.

Recipe From food.com

Provided by Mama D

Time 1h5m

Yield 4 serving(s)

Steps:

  • Preheat oven to 375 degrees.
  • Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
  • Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
  • Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
  • While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
  • Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
  • Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
  • Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
  • Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
  • remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
  • Over low heat, add the cream and herbs. Cook until heated through.
  • Serve garnished with the reserved bacon and the grated cheese.


Roasted Cauliflower Potato Leek and Garlic Soup image

Number Of Ingredients: 12

Ingredients:

  • 3 cups cauliflower, cut in small florets
  • 2 cups potatoes, peeled and cut in 1-inch dice
  • 2 cups leeks, white and light green parts only, sliced
  • 1 head garlic
  • 2 tablespoons olive oil, divided
  • 1/4 lb bacon, diced
  • 4 cups chicken stock
  • 3/4 cup heavy cream
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • salt & pepper
  • 1/2 cup white cheddar cheese, coarsely grated for garnish


More recipes about Roasted Cauliflower Potato Leek and Garlic Soup recipes

Recipe From : allrecipes.com
2014-01-30  · Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet. Step 3 Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more. ... Show details


Recipe From : savoringtoday.com
2020-11-13  · Roast garlic bulb and cauliflower at 400°F for 30 minutes or until garlic is soft and the edges of the cauliflower begin to brown. Caramelize leeks and simmer potatoes in 1 cup of the stock for 10-15 minutes, or until potatoes are fork-tender. Stir in the cauliflower, garlic, … ... Show details


Recipe From : annabelskitchen.com.au
Roughly chop the cauliflower. Place the prepared vegetables into a large baking tray with a pinch of salt and grind of pepper and roast for 30 minutes. 2 When the vegetables are almost roasted, peel and dice the potato, carrot and celery. ... Show details


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