Adam and I made this recipe up in a moment of fun necessity when we realized we were hungry and the only things left in the produce drawer were a head of cauliflower and a few leeks! This was so yummy and so gosh darn easy that we've made it several times since and it's a hit. It would be a perfect dish for Chanukah!
Servings: 2-4 depending on how hungry you are
Start to finish prep and cook time: just under an hour
- 2 tbsp butter (regular or vegan)
- 2 large leeks, thinly sliced (white parts and light green)
- 1 head of cauliflower chopped up
- 4 cups broth of choice (we used chicken)
- 1/3 cup of white wine
- sour cream for serving
- fresh dill for serving
Preheat your oven to 450 degrees. Chop the cauliflower up and arrange it with some oil on a baking sheet. Keep a small pile of cauliflower that you chop extra tiny separate and off to the side of the sheet- these will get extra crispy and be a great topping for the soup. Roast the cauliflower for 30 minutes. Meanwhile, add the sliced leeks to a buttered deep skillet. Sautee the leeks until they are nice and soft- about 5 minutes. Add 1/3 cup of white wine and let it simmer and reduce on low until most of the liquid has been absorbed or gone. Add 4 cups of broth/stock and bring to a light boil. When the cauliflower is finished, gently add it all (aside from the tiny crispy bits) to the vitamix or high powered blender. Pour the stock + leek mixture into the blender on top of the cauliflower, and salt and pepper to taste. Blend for a minute on high.
To serve: pour the soup into bowls and garnish with a dollop of sour cream, fresh dill, and the cauliflower crispy bits. This soup is also nice served with fresh baguette.