Always looking for something new and different led me to concoct this delectable, easy-to-prepare soup.
Cauliflower and Leek Soup
Recipe By Rivky Kleiman
- Cooking and Prep: 2 h
- Serves: 10
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No Allergens
Ingredients (12)
Main ingredients
Start Cooking
Make the Soup
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Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
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Toss leek, onion, garlic cloves, and cauliflower with olive oil. Roast for 35–40 minutes.
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In an 8-quart pot, place water, sherry cooking wine, kosher salt, pepper, balsamic vinegar or lemon juice, and crushed pepper flakes. Add in zucchini chunks and roasted vegetables and bring to a boil.
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Lower heat and simmer for 40 minutes. Puree soup with an immersion blender.
Note:
This soup freezes beautifully.
Credits
Photography: Hudi Greenberger.
Food Styling: Renee Muller.
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Replies:
Hi Bruchie. There isn't any soup stock, which adds salt to most recipes, and cauliflower is more of a bland vegetable, so that's why there are three tablespoons of salt. If you are concerned, maybe start with one and add as you taste. -
Replies:
HI Chani, Take half a cup of cider vinegar and add half a cup of water. Add two tablespoons honey or sugar and a splash of lemon juice.
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Replies:
Hi Bruchie. There isn't any soup stock, which adds salt to most recipes, and cauliflower is more of a bland vegetable, so that's why there are three tablespoons of salt. If you are concerned, maybe start with one and add as you taste.
-
Replies:
HI Chani, Take half a cup of cider vinegar and add half a cup of water. Add two tablespoons honey or sugar and a splash of lemon juice.
