This soup is delicious, but I admit I did make some changes. First of all, I roasted the leeks with the cauliflower, garlic, and olive oil. I also added some celery to the roasting pan because I had it and it needed to be used. Once everything well roasted down (closer to an hour in the oven), I added it to the vegetable broth (used 2 cartons) and brought to a simmer for 20 minutes. For spices, I used thyme and fresh ground pepper. Then I used an immersion blender to mix. I did not add any dairy to it right away because it didn't need it and it's healthier without heavy cream. Once you reheat it (leftovers are even better than fresh), add a splash of fat-free half and half it you need the creaminess. Thanks for the recipe!
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This soup is delicious, but I admit I did make some changes. First of all, I roasted the leeks...