Roasted Cauliflower, Garlic and Leek Soup

Roasted Cauliflower, Garlic and Leek Soup

Ingredients:

·       ½ head of cauliflower, cut into small pieces

·       2 tbsp. olive oil

·       Sea salt and black pepper to taste

·       2 cloves minced garlic

·       1/8 cup butter

·       1 stalk celery, diced

·       1 leek, white only, cleaned and diced

·       1/8 cup flour

·       4 cups chicken broth

Directions:

1.    Preheat oven to 400

2.    Pour olive oil in baking sheet and make sure it is all covered

3.    Place cauliflower and garlic on to baking sheet; add salt and pepper

4.    Roast cauliflower and garlic 15 minutes

5.    Turn and roast 10 more minutes

6.    Melt butter in large pot

7.    Add celery and leek to the butter and cook 5 minutes

8.    Stir in flour and cook 2-3 more minutes

9.    Add chicken broth to the pot, add the cauliflower and garlic.

10.                       Simmer about 10 minutes.

11.                       Blend all ingredients until they are liquefied. An immersion blender may work best, but a regular blender on liquefy will work

12.                       Simmer another 5 minutes

13.                       Serve

Makes 2-4 servings dependent on how much you serve.