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Roasted Cauliflower and Leek Soup
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 2 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 medium Head Cauliflower (roughly chopped)
- 2 Leeks, White and Light Green Part Only (cut into half lengthwise)
- 6 Cloves Garlic
- 2 tablespoons Olive Oil
- 2 Cans Chicken Broth*
- Kosher Salt
- Fresh Ground Black Pepper
Instructions
Preheat oven to 425 degrees Farenheit.
Spread chopped cauliflower, leeks and garlic on baking sheet.
Drizzle olive oil on vegetables and mix well to thoroughly coat.
Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
Over medium high heat, heat vegetables and broth until it bubbles.
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