Roasted Cauliflower, Leek and Mushroom Soup

 

RoastedCauliflower/Leek and Mushroom Soup     Serves 6

Toss together in a large bowl

  • 1 large head of cauliflower, broken into spears and stems chopped for roasting
  • 2 medium gold potatoes, peeled and chopped for roasting
  • 1 medium white onion
  • 2-3 leek, sliced length-wise, and rinsed carefully to remove all sand, then chopped
  • 1 c. sweet (bell-type) peppers, ribbed and seeded  and coarsely chopped
  • 1 cup sliced creminni mushrooms


    Roasted Cauliflower
    Leek and Mushroom Soup

  • 3 large cloves grated fresh garlic
  • 1/4 c. extra-virgin olive oil, divided as called for in process.
  • 1 tbs. kosher salt
  • 1/2 tbs. freshly ground black pepper

When coated with evoo and garlic, spread in a single layer on a parchment-lined baking sheet and roast in a 400°F oven for 35-40 minutes until veggies are tender and browning.

 

Place in a food processor with:

  • 1 qt. chicken stock (vegetable stock may be used here)
  • 1/2 c. dry white wine
  • Process (pulse) until mixture is smooth, but not without texture

Add

  • 2 c. of hot water from rinsed food processor
  • 2 cups  fat-free 1/2 & 1/2
  • Heat until bubbly hot
  • Adjust seasonings (salt, pepper, etc).
  • Serve with a dollop of low-fat sour cream and a crusty, rustic bread.

On a wintry night, this soup is perfect for a first course for a special company dinner featuring a heavy meat entrée, a simple vegetable and a lovely Pinot Noir wine from Oregon’s Willamette Valley.  Or in big bowls, with a rustic bread along side,  with or without wine, it is dinner all by itself.

 

bon manger!

This entry was posted in Chicken, Cookbook, Diabetic Alternatives, EASY, Free Recipes, Full Menu + Wine Suggestion, Recipe of the Day, Soup, Special Winter Dishes, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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