Ingredients

The following ingredients have 5 Servings
  • 1 head cauliflower (sliced, including the core)
  • 2 tbsp extra-virgin olive oil (divided)
  • ½ onion (diced)
  • 1 medium leek (white and light green parts only, sliced thinly)
  • 1 clove garlic (chopped)
  • 2 stalks celery (diced)
  • 1 tsp sea salt
  • 1 cup organic chicken broth (or vegetable stock for vegan)
  • 2½- 3 cups water
  • 1 sprinkle smoked paprika for garnish (or use other herbs of your choice.)

Instruction

  • Heat oven to 350°F. Place the slices of cauliflower on a baking sheet, drizzle with a little olive oil and roast until tender, about 15 - 20 minutes. Watch carefully to prevent too much browning.
  • In a large, heavy-bottomed pot, heat the oil until hot. Sauté the onion, leek, garlic, and celery until soft but not browned.
  • Add the salt. Add the roasted cauliflower and toss until it is completely coated with the onion mixture. Cook for another 2 minutes.
  • Add the broth and water. Bring to a boil, then simmer for 5 minutes. Purée in a blender until smooth.
  • Pour back into the pot and reheat to a simmer before serving.
  • Garnish with a tiny sprinkle of smoked paprika and a bread stick or cheese straw.