The surprising thing for me, was how “cheesy” this soup tastes. If you’re craving a melted cheddar taste experience, this soup will hit the spot, even though there is absolutely no dairy in it.
Creamy Cauliflower Leek Soup – Dairy-Free
1 head of cauliflower, cut into florets (remove leaves, but you can use the stems)
4 cloves fresh garlic 2 large leeks, cut into 1/2 inch slices (use the white stalk part of the leek)
2 tbsp organic extra virgin olive oil
1/2 tsp sea salt or Himalayan salt
2 cups chicken broth (or vegetable broth)
Pepper to taste
1. Preheat oven to 375 degrees Fahrenheit.
2. Place cauliflower, leeks and garlic on a large baking sheet.
3. Drizzle with olive oil and sprinkle with salt.
As you can see from this photo, even though the outside of the leek is white (or white-ish) the inside is green – and that’s just fine.
4. Roast in oven for 35 minutes, remove and cool for 5 minutes. 4. Blend together with broth until smooth. Add pepper and salt to taste.
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