Time
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 2
Ingredients
6 cups cauliflower florets
1/2 cup sliced leeks
3 garlic cloves
2 tbsp olive oil
1 cup chicken stock
1 tsp fresh thyme leaves
1/2 tsp sea salt
1/8 tsp black pepper
1/4 cup fresh basil leaves, for serving
Directions
- Preheat oven to 400ºF and line a large baking sheet with parchment paper. Spread cauliflower, leeks and garlic cloves on a baking sheet and drizzle with olive oil. Bake for 20 minutes.
- Transfer roasted cauliflower, leeks, and garlic to a high-speed blender and add chicken stock, thyme, sea salt, and black pepper. Blend on high speed until smooth and creamy*. Pour soup into a medium pot and heat over medium heat for 7-10 minutes. Serve hot garnished with fresh basil.
*Note: An immersion blender can also be used to purée the soup.
