Time 1h15m Yield 12 Number Of Ingredients 8 Steps:
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Time 1h15m Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat. Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes. Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Using a 4 quart sauce pan, heat the olive oil over medium heat. Add the cleaned leeks, onion and sea salt. Sauté these together for 5 minutes or until the onions are translucent. Add the garlic and stir well for about 1 minute. Add the cauliflower and vegetable stock. Cover and bring to a boil. Reduce the heat and cook for 20 minutes or until the cauliflower is soft. Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree. Add the coconut milk. Puree, add the rosemary and cumin and blend again. Taste your soup and add more salt if you feel it needs it. This soup is best eaten warm, so when you reheat it don’t boil it. Bon Appetit.
Time 1h15m Yield 10 cups, 10 serving(s) Number Of Ingredients 11 Steps:
- Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.
