- 1 small head of cauliflower
- 2 leeks (white part only)
- 3-4 large cloves of garlic
- 1 medium onion
- Olive oil
- 1 carton chicken or vegetable stock
- Pinch of salt and pepper
- ¼ tsp nutmeg
- Dollop of Greek yogurt (optional)
- Preheat oven to 400 degrees.
- Cut the cauliflower into small florets, peel the garlic cloves and place on a baking sheet. Drizzle olive oil, season with salt and pepper and toss the garlic and cauliflower on the sheet. Bake for 20-25 minutes, until golden brown, tossing halfway through.
- While the cauliflower is baking, slice the leeks and onion. In a large pot, turn heat to medium-low and add two tablespoons of olive oil. Add the leeks and onions, and some freshly ground pepper, and lightly sauté until softened. About 5-7 minutes.
- Pull the cauliflower and garlic out of the oven, and add it directly to the pot with the leeks and onions. Add the broth. Turn the heat to medium-high and bring to a boil. Simmer the soup for 10 minutes.
- Remove from the heat. With a hand blender, blend the soup until smooth. If you don’t have a hand blender, you can use a regular blender, just blend the soup in batches. When the soup is all blended, add ¼ tsp nutmeg and stir. At this point, taste the soup and adjust seasonings as necessary.
- If you want this extra creamy, serve with a dollop of Greek Yogurt.
*Note: if you want a heavier, creamier soup, omit the Greek yogurt and add ½ cup of milk and ½ cup of half and half.