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.
