Roasted Cauliflower and Leek Soup
Ingredients
- 2 heads cauliflower, cut into florets (about 10 cups)
- 3 leeks, halved lengthwise and thinly sliced (white and light green parts only)
- 2 cloves garlic, thinly sliced
- 3 Tbsp avocado oil (or use olive oil)
- 2 tsp kosher salt
- ½ tsp pepper
- 1 (32-oz) carton vegetable broth
- 1½ Tbsp fresh lemon juice
- ½ cup chopped toasted walnuts
- ¼ cup chopped fresh parsley
- 1½ tsp grated lemon rind
Instructions
- Preheat oven to 450°F.
- Toss together cauliflower, leeks, garlic, oil, salt and pepper on a foil-lined rimmed baking sheet.
- Spread in a single layer.
- Bake 20 minutes or until cauliflower is browned and tender. Transfer mixture to a Dutch oven.
- Stir in broth and lemon juice; bring to a boil, reduce heat, and simmer 10 minutes.
- Blend with an immersion blender or process in batches in a blender until smooth.
- Stir together walnuts, parsley and lemon rind.
- Top each serving with walnut mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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