On a cool rainy day like today nothing sounds better than a bowl of warm creamy soup. This cauliflower leek soup is one of my favorites. I always make it in huge batches and freeze some in single serving containers so that I have it ready for a quick lunch or dinner. The first time I made this soup it was because I had a huge bag of leeks that needed to be cookie because they were taking up too much space in my vegetable drawer. I have always liked potato leek soup so I decided to try the same basic recipe using cauliflower. It works great, the cauliflower gives the soup a nice creamy body and the roasted garlic gives it an additional layer of flavor. I used orange cauliflower for the soup which is why it has that beautiful golden color, but regular cauliflower would work just as well. I am off to heat some for lunch right now. The perfect antidote to a rainy day.
6 cups (3/4 lbs) sliced leeks (white and pale green part only)
1 tablespoon coconut oil
1 medium heads cauliflower, cut into florets
4 cups water or vegetable broth
1 head roasted garlic*
1 teaspoons salt +more to taste
freshly ground pepper
Saute the leeks in the coconut oil in a large pot over medium heat until soft, 15-20 minutes, stirring occasionally. Add the cauliflower, water or broth, and salt to the pot and bring to a simmer. Cover and simmer until the cauliflower is soft, 10-15 minutes more.
Squeeze the roasted garlic into the soup and use an immersion blender to puree the soup. (This can also be done by transferring the soup to a regular blender) Add salt and pepper to taste.
* to roast the garlic. Preheat the oven to 400. Cut the top off a whole, unpeeled, bulb of garlic exposing the tops of the cloves. Rub generously with olive oil. Place in a baking dish and cover with foil. Bake 30-40 minutes or until very soft. Let cool slightly before squeezing the garlic out into the soup. Roasted garlic freezes well so I always make a bunch, squeeze the garlic out of the bulb and freeze it.