Categories: Soup

Ingredients

• 1 sm. cauliflower (cut into florets)
• 2 T. oil
• Salt and pepper to taste
• 1 T. oil
• 2 leeks, thinly sliced
• 2 cloves garlic, chopped
• 1 lb. cremini mushrooms, sliced
• 1 t. thyme, chopped
• 1/4 C. dry white wine
• 3 C. vegetable broth
• Salt and pepper to taste
• 1 C. cream (or milk)

Directions

1. Preheat oven to 400°.

2. Toss the cauliflower florets in 2 T. oil along with the salt and pepper and spread them in a single layer on a rimmed baking sheet. Roast until lightly golden brown, about 20-30 minutes.

3. Meanwhile, heat 1 T. oil in a large saucepan over medium heat. Add the whites of the leeks and sauté until tender; add the garlic and sauté until fragrant. Add the mushrooms and thyme and sauté until the mushrooms are tender, about 10-15 minutes. Add the greens of the leeks and sauté until tender, about 5 minutes.

4. Add the wine and deglaze the pan. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes. Season with salt and pepper.

5. Puree the soup until it reaches your desired consistency with an immersion blender. Add the cream, return to a boil and remove from heat.

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