Ingredients

The following ingredients have 4 Servings
  • 5 cups cauliflower florets, (cut into 1-inch pieces)
  • 2 Tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 2 Tbsp olive oil, (additional)
  • 2 large leeks, (cut into thin rounds (white and light green parts))
  • 6 cups chicken broth
  • 4 cups fresh spinach, (tightly packed when measured)
  • ¼ cup lemon juice, (freshly squeezed)
  • 1 pinch salt, (or to taste)
  • 1 pinch black pepper, (or to taste)
  • 1 Tbsp chives, (freshly chopped)

Instruction

  • Preheat oven to 400°.
  • Line a baking sheet with parchment paper and spread cauliflower florets out on it. Drizzle them with 4 tablespoon olive oil, sprinkle with garlic powder and sea salt and roast in the oven for 25 minutes or until it starts to brown.
  • While cauliflower is roasting, heat a soup pot over medium heat and add the additional 2 tablespoons olive oil. Stir in leeks and allow to cook for 8-10 minutes or until they soften and start to brown.
  • Turn off heat and set leeks aside.
  • When cauliflower is done, remove from the oven and add it to the soup pot along with the broth and spinach. Bring to a boil and then turn the heat down and simmer for 10 minutes. After 10 minutes remove from heat and allow soup to cool for 5-10 minutes.
  • Add soup ingredients along with lemon and pepper to a blender and gently blend until smooth.
  • Add extra salt or lemon if needed to taste.
  • Serve warm topped with chopped chives.