ROASTED CAULIFLOWER SOUP
About 6 cups; 4 servings
The outstanding flavor of this soup belies how simple it is to prepare. It gets its creaminess and flavor from roasted cauliflower and tender, sweet leeks rather than dairy or flour.
Preheat the oven to 425°F. Toss together on a large rimmed baking sheet:
- 1 large head cauliflower (about 2 pounds), trimmed and cut into florets
- 2 tablespoons vegetable oil
Roast until the edges of the florets are quite browned, about 30 minutes. Heat in a soup pot or Dutch oven over medium heat:
- 2 tablespoons olive or vegetable oil
Add and sauté until softened, about 5 minutes:
- 1 large leek, halved lengthwise, well cleaned, and thinly sliced
Add the roasted cauliflower along with:
- 4 cups Vegetable Stock
- (Cloves from 1 or 2 heads Roasted Garlic)
Simmer, covered, for 10 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and season to taste with:
- Salt
Add more vegetable broth or water if needed to thin the soup to the desired consistency.
Stir together in a small bowl:
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons smoked paprika
Serve the soup drizzled with the paprika oil.