Roasted Cauliflower & Leek Soup
This soup is the best for those days when you want to curl up on your sofa, watch a movie and just chill. I made it last weekend for us, and we both had seconds because it was so tasty. Roasting the cauliflower added an extra sophisticated layer to the soup, which would be hard to achieve with just steaming or cooking. Poaching the leeks in white wine made the soup very comforting but light. It was sweet, mellow, creamy and earthy.
- 1 small cauliflower head (about 2 cups)
- 1 large leek (only white and pale green parts)
- 1 russet potato
- 2 garlic cloves
- ½ cup cream
- some marjoram
- 3 cups of water
- 2 tbsp olive oil + more for roasting
- some chilli peppers
- squeeze of lemon
- ½ cup white wine
- salt and pepper to taste
Preheat the oven to 200C / 400F.
Chop the leak and cauliflower into small pieces. Peel the potato and cube. Spread the cauliflower, potato and garlic on a baking sheet, drizzle with olive oil and sprinkle with a few pinches of salt & pepper. Roast for about 30 minutes or until golden. While the veggies are roasting, cook the leaks in a heavy skillet with some olive oil and salt. Add the wine and cook until evaporated and leeks are soft.
Add all the veggies to your blender together with cream, a squeeze of lemon, and half of the water, and blend until puréed into a desired consistency. Add olive oil, and the rest of the water, and blend again.
Pour into a medium saucepan and heat it up. Season with marjoram, red chilli flakes and salt and pepper. Add a little bit more water if necessary and serve with shavings or parmesan.