- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- salt and ground black pepper to taste
- 4 cloves garlic
- 1/4 cup butter
- 2 stalks celery
- 1 leek - split, cleaned, and minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 teaspoon dried marjoram
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
- Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
- Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
- Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
- Blend soup with an immersion blender to your desired consistency; season again with salt.
05/10/2018
recipepes.com
Roasted Cauliflower, Garlic, and Leek Soup, recipe
PT15M
PT1H
5
455 calories
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