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Prep Time:50 minsAdditional Time:25 minsTotal Time:1 hr 15 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:50 minsAdditional Time:25 minsTotal Time:1 hr 15 minsServings:12Yield:12 servings
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5 pounds cauliflower, cut into 1-inch florets (about 18 cups)2largeleeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2-inch pieces1 ½cupsextra-virgin olive oil, divided1 ¾teaspoonskosher salt, divided1 ¾teaspoonsground pepper, divided2 ½cupsfresh parsley⅔cupfresh chives12cupslow-sodium “no-chicken” broth or chicken broth5teaspoonswhite-wine vinegar
Cook Mode(Keep screen awake)
Ingredients
5 pounds cauliflower, cut into 1-inch florets (about 18 cups)
2largeleeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2-inch pieces
1 ½cupsextra-virgin olive oil, divided
1 ¾teaspoonskosher salt, divided
1 ¾teaspoonsground pepper, divided
2 ½cupsfresh parsley
⅔cupfresh chives
12cupslow-sodium “no-chicken” broth or chicken broth
5teaspoonswhite-wine vinegar
DirectionsPreheat oven to 400 degrees F. Coat 2 large rimmed baking sheets with cooking spray.Toss cauliflower and leeks with 1/2 cup oil and 1 1/4 teaspoons each salt and pepper in a very large bowl (you may need to do this in 2 batches). Divide the vegetables evenly between the prepared baking sheets. Roast, switching the pans from top to bottom and back to front halfway, until soft and browned on the bottom, 25 to 30 minutes.Meanwhile, place parsley, chives and the remaining 1/2 teaspoon each salt and pepper in a blender; pulse several times to chop, scraping down the sides once or twice. With the motor running, slowly add the remaining 1 cup oil and process until smooth. Transfer to a bowl and rinse out the blender.Transfer the roasted vegetables to a large pot and add broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Puree the soup in batches in a blender. (Use caution when pureeing hot liquids.) Stir in vinegar. Serve with some of the herb sauce swirled on top.TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Preheat oven to 400 degrees F. Coat 2 large rimmed baking sheets with cooking spray.Toss cauliflower and leeks with 1/2 cup oil and 1 1/4 teaspoons each salt and pepper in a very large bowl (you may need to do this in 2 batches). Divide the vegetables evenly between the prepared baking sheets. Roast, switching the pans from top to bottom and back to front halfway, until soft and browned on the bottom, 25 to 30 minutes.Meanwhile, place parsley, chives and the remaining 1/2 teaspoon each salt and pepper in a blender; pulse several times to chop, scraping down the sides once or twice. With the motor running, slowly add the remaining 1 cup oil and process until smooth. Transfer to a bowl and rinse out the blender.Transfer the roasted vegetables to a large pot and add broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Puree the soup in batches in a blender. (Use caution when pureeing hot liquids.) Stir in vinegar. Serve with some of the herb sauce swirled on top.TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Preheat oven to 400 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
Toss cauliflower and leeks with 1/2 cup oil and 1 1/4 teaspoons each salt and pepper in a very large bowl (you may need to do this in 2 batches). Divide the vegetables evenly between the prepared baking sheets. Roast, switching the pans from top to bottom and back to front halfway, until soft and browned on the bottom, 25 to 30 minutes.
Meanwhile, place parsley, chives and the remaining 1/2 teaspoon each salt and pepper in a blender; pulse several times to chop, scraping down the sides once or twice. With the motor running, slowly add the remaining 1 cup oil and process until smooth. Transfer to a bowl and rinse out the blender.
Transfer the roasted vegetables to a large pot and add broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Puree the soup in batches in a blender. (Use caution when pureeing hot liquids.) Stir in vinegar. Serve with some of the herb sauce swirled on top.
Tips
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)329Calories29gFat16gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
