Roasted Cauliflower Soup

Roasted Cauliflower Soup

Ingredients:
1 tablespoon extra-virgin olive oil
½ cup diced carrot
½ cup roasted shallots (see note on )
1 tablespoon herbes de Provence
4 cups roasted cauliflower (see 218)
4 cups low-sodium chicken broth
¼ cup organic heavy cream

Directions:
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoon minced fresh chives
1. Heat the oil in a heavy soup pot over medium heat. Add the carrot, roasted shallots
and herbes de Provence. Sauté for 5 minutes.
2. Add the cauliflower, chicken broth, and cream. Cook for 20 minutes.
3. Purée the soup with an immersion blender or in a food processor until smooth.
4. Season with salt and pepper. Garnish with fresh chives.
Chef’s Note: The recipe video at HarvestEating.com demonstrates how to make
a creamy and delicious soup from roasted cauliflower.
LEEK AND POTATO SOUP
PREP TIME: 10 MINUTES | COOK TIME: 25 MINUTES | READY IN: 35
MINUTES
This is a hearty and delicious soup with an incredible leek flavor and thick texture
from the russet potatoes. When served with a grilled cheese sandwich, it is perfect
for a cold fall day.
MAKES 6 SERVINGS