Roasted Cauliflower Leek Soup
Feb
Roasting vegetables for soups brings out deep delicious flavor!
Preheat oven to 425°F.
Lay out the cauliflower, celery root, and garlic on two real metal sheet pans, dividing it evenly.
Drizzle it with olive oil, salt, and pepper.
Roast for 25 Minutes or until lightly caramelized.
Remove from oven.
Meanwhile, in a large stockpot, heat 2 tablespoons of olive oil.
Add diced onion and sliced leeks.
Sauté over medium heat until starting to brown.
Add 4 quarts of water and the meat in the mesh bag.
Season it with salt and pepper and bring it to a simmer.
Let it cook for 30 Minutes.
Add the roasted vegetables, reserving a few pieces of roasted cauliflower for garnish and return to a boil.
Lower the heat and simmer for an additional 60 Minutes.
Using an immersion blender, blend soup and meat to a smooth consistency.
Taste and adjust seasoning if needed.
Serve garnished with a few pieces of roasted cauliflower and a sprinkle of chopped parsley.