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Categories:Viewed: 17 - Published at: 7 years ago
Ingredients
- 1 head cauliflower, cut into florets
- 1 lg. leek, sliced in rings
- 4 cloves garlic, minced
- 2 tbsp. olive oil
- 1/2 cup cream (optional)
- 1/2 tbsp. ground coriander
- 1 tsp. white pepper
- Salt to taste
Method
- Preheat oven to 425F.
- Toss cauliflower florets in 1 tbsp.
- olive oil and spread evenly in one layer on a baking sheet.
- Roast cauliflower, turning once for browning, for approximately 20 minutes.
- In the meantime, slice leek, discarding tough green stalk.
- Rinse the sliced leek in cold water to remove dirt and grit.
- Heat remaining olive oil over high heat and add garlic and leeks, allowing them to "melt" and the garlic to brown slightly.
- Then add roasted cauliflower and coriander, and stir well to incorporate flavors.
- Cover vegetables with approximately 6 cups of water (the more water you add, the thinner the soup will be) and bring to a low boil.
- Cook for only a few minutes just to meld flavors.
- Transfer hot soup to a blender and carefully puree, adding optional cream, pepper and salt.
- Delicious with a sprinkling of smoky cheese or crusty baguette croutons.
