Recipe by njs1109
This came from the Clean Eating Magazine. Can be prepared ahead of time and refrigerated for up to 5 days or frozen up to 1 month.
Top Review by Tracie M.
Really yummy! I just made this recipe tonight and it's really satisfying! I altered it a bit by substituting the skim milk with cashew milk to keep it dairy free, and you may wish to go a bit heavier on the spices to taste. But, the roasted flavor of the cauliflower, leek and garlic shine through in this dish. A low carb and calorie alternative to potato and leek soup!
- 3 leeks, white part only, washed and thickly sliced
- 1⁄2 head garlic, cut so cloves are exposed
- 1 large head cauliflower, cut into florets
- 1 -2 tablespoon olive oil
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon ground nutmeg
- 3 cups low sodium chicken broth
- 3 bay leaves
- 1 cup skim milk
- 3 cups shredded fresh basil
- 3 tablespoons hot water
Directions See How It's Made
- Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
- Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
- Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
- Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.