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Roasted Cauliflower soup


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  #1  
January 15th, 2013, 10:47 AM
mommyandwife08's Avatar Mega Super Mommy
Join Date: Sep 2008
Location: Florida
Posts: 1,682
I just made this for lunch and it is amazing! Rich, creamy, and healthy! I didn't follow a recipe so a lot of this is rough estimate and suggestions.

1 head of cauliflower
3-4 carrots
1 onion, diced
2 cloves garlic, diced or mashed (it is best with roasted garlic but fresh works fine too)
1-2 leeks, diced
Chicken broth (or veggie)
salt and pepper
heavy cream (optional)
sour cream (optional)

optional spices:
curry
ground mustard (very little)
paprika
ground red pepper
a dash of cinnamon
cumin

Cut off cauliflower heads and cut carrots (cut carrots so they will cook in the same amount of time as cauliflower. I cut them in half lengthwise and in half again). Drizzle some olive oil and roast at 375 for 30 minutes or until they are starting to brown and tender.

Add some olive oil and butter to a pot. Add your onions and leeks and cook on medium for a few minutes. Add garlic and cook until onions are tender. Add your roasted cauliflower and carrots. Add broth (if using store bought chicken broth use half broth and half water). You want to add just enough broth for it to cover the veggies. Maybe 3-4 cups. Cook for 20 minutes or so. Add salt and pepper to taste.

Using an immersion blender (or regular blender) blend everything together. It should be a thick and creamy soup not chunky (If it is to watery continue to cook for another 20 minutes or so). Add spices. Add cream (optional). Serve with a teaspoon of sour cream (optional).
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