Cauliflower Leek & Cheddar Soup

Name: Cauliflower Leek & Cheddar Soup
Cook time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 1 head of garlic; 1 head of cauliflower; Olive oil (for roasting); Kosher salt (to taste); Black pepper (to taste); 2 leeks (throughly washed and sliced into half moons ); 1/4 cup unsalted butter; 1 medium white onion (sliced); 5 cups chicken stock (plus more if needed for consistency *see notes); 1 cup shredded sharp white cheddar (plus more for topping ); Juice of 1/2 lemon (plus more to taste, if needed ); Chopped parsley (for topping); Chopped scallions (for toppinng)

9 steps

Cook:1h

This soup is creamy and luscious with cauliflower, leeks, onion, garlic and... some vibrant sharp cheddar. It's gluten-free and can be vegan if the stock and cheese are substituted accordingly.

Updated at: Thu, 21 Nov 2024 12:25:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories428.7 kcal (21%)

Total Fat29.8 g (43%)

Carbs23.7 g (9%)

Sugars8.4 g (9%)

Protein18.2 g (36%)

Sodium865.1 mg (43%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headgarlic

1 headcauliflower

throughly washed and sliced into half moons

¼ cupunsalted butter

1white onion

medium, sliced

5 cupschicken stock

plus more if needed for consistency

1 cupsharp white cheddar

shredded, plus more for topping

0.5lemon

Juice of, plus more to taste, if needed

parsley

Chopped, for topping

scallions

Chopped, for toppinng

Instructions

Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Slice the head of garlic in half, crosswise. Trim the leaves off of the head of cauliflower and chop it into even sized florets.

Step 3

Toss the cauliflower florets in olive oil and season with salt and pepper. Place them evenly onto a sheet pan with half of the garlic. Feel free to roast the other half or reserve it for another recipe (you only need half for this recipe.)

Step 4

Roast the caulfilower and garlic for about 25 minutes, until lightly golden brown and tender. The garlic should be golden brown and softened.

Step 5

Heat a large stock pot over medium heat. Add the butter. Once the butter melts, adjust the heat to medium high and add the leeks. Season with a generous pinch of kosher salt. Let them cook and sweat for 2-3 minutes, until bright green, slightly caramelized and softened. Add the onion and another pinch of kosher salt. Cook for another 2-3 minutes.

Step 6

Remove the cauliflower and garlic from the oven. Squeeze the roasted garlic out of the bulb and into the pot. Add the cauliflower, reserving 5-7 small florets for topping.

Step 7

Pour the chicken stock and lemon juice into the pot. Taste the stock and add another pinch of kosher salt, if necesary for your taste. Place the lid on the pot and simmer for 20 minutes.

Step 8

Remove the pot from the heat. Transfer the soup to a blender (if it won't all fit in the blender, do this in two batches.) Blend until smooth. Add the cheddar to the soup and then blend again for about 40 seconds, until creamy.

Step 9

Pour the soup into bowls and top with a swirl of olive oil, parsley, scallions, reserved cauliflower, fresh cracked black pepper and a sprinkle of shredded white cheddar. Enjoy!

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