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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This creamy and nourishing soup is the perfect way to begin your Shabbat meal!
4 cloves garlic
1 tablespoon Gefen Olive Oil, plus more to cover garlic
1 leek, sliced into rings
1 onion, diced
1 (24-ounce) bag Beleaf Cauliflower
3 medium potatoes
5 cups Manischewitz Chicken Broth
salt, to taste
pepper, to taste
Preheat oven to 350 degrees Fahrenheit.
Place garlic in a small, oven-safe baking dish. Cover with oil and bake 20 to 25 minutes, until golden.
While the garlic bakes, heat one tablespoon oil in a pot over medium-low heat.
Add leeks and onions and sweat for 10 to 15 minutes (not less – this is where you build flavor).
Add cauliflower and potatoes. Cover with chicken broth and bring to a boil, then reduce to a simmer.
Remove garlic from the oven and add to the pot, along with the oil. Simmer for one hour.
With an immersion blender or in a food processor, blend soup until smooth and creamy. Season with salt and pepper to taste.
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HI,
what is the garnish? roasted cauliflower?
yes, plus a sprinkle of scallions and drizzle of olive oil.
Hi this look delicious and healthy
In the picture I see specks of green what is that?
It looks like the photographer added some green onion as some garnish on top.
absolutely delicious!