What’s with the weather these days? Foggy, cloudy and cool in the morning but by mid-afternoon it’s almost 70? Talk about making it hard to plan a meal. Here is a soup, which may be eaten for dinner while reminiscing of day’s cooler beginnings. 🙂 I love roasting vegetables, it brings out a rich sweetness of that ingredient… especially garlic. Oh yeah, and this is another series of photos from my phone. Not too shabby! Cheers!
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 cinnamon
1/2- 1 teaspoon ground cumin
4 1/2 – 5 cups low sodium chicken broth (or vegetable stock)
3 bay leaves
1 cup milk or 1/2 cream
Preheat oven to 425. Place tin foil on 1-2 large baking sheets. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper. 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, cinnamon and cumin. 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.
Use immersion blender directly in the sauce pan or working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving. Garnish with thin slices of raw leek.
Adapted from Food.com