roasted cauliflower, garlic, and leek soup

Ingredients

• Servings: 4
• 1 head cauliflower, cut into florets
• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 4 cloves garlic
• 1/4 cup butter
• 2 stalks celery
• 1 leek - split, cleaned, and minced
• 1/4 cup all-purpose flour
• 8 cups chicken broth
• 1 teaspoon dried marjoram

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). grease a baking sheet.
• put cauliflower florets into a large bowl. drizzle olive oil over the cauliflower; season with salt and pepper. add garlic to the cauliflower and spread a baking sheet.
• roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
• melt butter in a large pot over medium heat. cook and stir celery and leek in hot butter until softened, about 5 minutes. stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
• stream chicken broth into the pot while continually stirring to incorporate. add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
• blend soup with an immersion blender to your desired consistency; season again with salt.