I made this soup over the weekend and we all loved it. I’m so glad there is a little left for dinner on this blustery day! Andrea posted Curried Cauliflower Soup recently but I thought I’d go ahead and add this one as well since they are so different.
Cauliflower is loaded with health benefits. 1 cup supplies 85% of our daily Vitamin C requirement. It is also known to prevent several types of cancer and offers detox support. This soup is a great way to get this wonder food into your whole family! I doubled this recipe for my family of five and we had 3 large bowls left over. Serve with a crusty whole grain bread…Rich and I had an olive and herb loaf that was a perfect complement to the soup. The kids had theirs with a loaf of Asiago cheese bread that disappeared very quickly:)
Pureed Cauliflower Soup
1 head cauliflower, cut into 1-inch pieces
1 lb russet potatoes, peeled and cut into 1-inch pieces
4 T olive oil
2 T butter
1 leek, white part diced
1 yellow onion, diced
2 cloves garlic, minced
4 c vegetable broth
1 c 2% milk
salt and pepper
fresh chopped dill
grated sharp cheddar, optional
Preheat oven to 450 degrees. Toss potatoes in 2 T olive oil and place on baking sheet. Roast 15 minutes. Toss cauliflower in 2 T olive oil and add to potatoes. Continue roasting another 25 minutes or until soft. Flip over with spatula halfway through cooking.
Melt butter in large dutch oven. Saute leeks and onions for about 5 minutes. Add garlic and cook about one minute more. Add roasted vegetables, broth, salt and pepper. Bring to a boil, reduce heat to a low, simmer for 15 minutes. Slowly whisk in the milk. Allow to cool slightly and the puree in small batches in blender or run through a food mill. Return to pot and rewarm. If adding cheese, place each serving in bowl, sprinkle with cheddar and stir in until melted. Sprinkle with dill. Enjoy!
Peace and greens -M