Roasted Cauliflower and Leek Soup

I’ve never been on for drastic physical changes.

Trying out a crazy new lipstick, insane new fashion trend or new hairstyle has never really been my thing.

For most of my life, my hair has been long and boring.

Which is odd, because I love to wear crazy shoes and I could hardly call my personality long and boring.

Intense and eccentric yes. Long and boring? Not really.

I did cut my hair when I was eighteen for a charity. Hacked off fourteen inches. It felt really good to help someone in need. Until I looked in the mirror and HATED the way it looked.

I’ve never been one for change. Until tomorrow. It will still be long. Because I don’t want to cry over my hair over my hair again. But tomorrow, it will have some style. And some bangs.

And hopefully look just like this.

But darker. Because dying my hair is WAY too far outside of my comfort zone.

So tomorrow circa eleven in the morning, I’ll be wandering the rainy streets of southern California trying to keep my new do dry.

And then, I’m going to come home and make this soup again. It is delicious (Dad said it was one of the top three soups ever), healthy (bikini season is rapidly approaching) and it is PERFECT for rainy weather.

You will need…

1 head of cauliflower

2 tablespoons olive oil

2 tablespoons garlic powder

2 tablespoons butter

3 leeks, white parts chopped

2 cloves garlic, minced

1 onion, chopped

6 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

Chop your cauliflower into pieces.

In a large bowl, combine the olive oil, garlic powder and some salt and pepper.

Combine the mixture well and pour it onto a baking sheet (I covered mine with aluminum foil to save mess).

Spread the cauliflower into a single layer and pop it in the oven. Roast for 30 minutes.

When there are 10 minutes left for the cauliflower to roast, combine the butter and onions in a large pot.

Cook the onions for about five minutes. Until the butter has completely melted.

Add in the leeks and the garlic and cook, with a lid on, until the leeks have started to brown. About 7 minutes.

By now, the cauliflower will be out of the oven.

When the leeks are browned, add in the cauliflower and the chicken stock.

Bring the mixture to a boil.

When the soup has boiled, reduce the heat, cover and let it simmer for 10 to 15 minutes.

After the soup has simmered, puree the mixture in batches in a food process, in a blender, or with my favorite, the hand immersion blender.

Serve hot with some croutons, bread crumbs or awesomely crusty bread.

Love and Beer Floats

Angela

Roasted Cauliflower and Leek Soup 

1 head of cauliflower

2 tablespoons olive oil

2 tablespoons garlic powder

2 tablespoons butter

3 leeks, white parts chopped

2 cloves garlic, minced

1 onion, chopped

6 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

Chop your cauliflower into pieces.

In a large bowl, combine the olive oil, garlic powder and some salt and pepper.

Combine the mixture well and pour it onto a baking sheet (I covered mine with aluminum foil to save mess).

Spread the cauliflower into a single layer and pop it in the oven. Roast for 30 minutes.

When there are 10 minutes left for the cauliflower to roast, combine the butter and onions in a large pot. 

Cook the onions for about five minutes. Until the butter has completely melted.

Add in the leeks and the garlic and cook, with a lid on, until the leeks have started to brown. About 7 minutes.

By now, the cauliflower will be out of the oven.

When the leeks are browned, add in the cauliflower and the chicken stock.

Bring the mixture to a boil.

When the soup has boiled, reduce the heat, cover and let it simmer for 10 to 15 minutes.

After the soup has simmered, puree the mixture in batches in a food process, in a blender, or with my favorite, the hand immersion blender.

Serve hot with some croutons, bread crumbs or awesomely crusty bread.