Roasted Cauliflower and Leek Soup

This is a wonderful, full-flavoured soup that is warming on a cold winter's day.  And with an ingredient list of old cheddar, roasted cauliflower, and delectable leeks...how could it not be delicious?  When I made it I only pureed it a bit with the blender so that there were still tasty pieces of cauliflower in the soup.  Roasting the cauliflower first added a wonderful nutty taste.  I sometimes roast cauliflower as a side dish and then toss some Parmesan cheese on it using this same roasting method- it's delicious!

Roasted Cauliflower and Leek Soup

1 small head of cauliflower, cut into florets

1+1 tbsp olive oil

2 leeks, ends and dark green parts removed

2 1/2 cups vegetable broth

1/2 cup white wine

1/2 tsp dried thyme

1 cup shredded old white cheddar

1 cup milk

salt and pepper

optional: parsley and/or orange cheddar for garnish

Preheat the oven to 400F.  Toss the cauliflower with 1 tbsp of olive oil and some salt and pepper.  Roast on a baking sheet for 20-30 minutes, until browned, stirring once or twice.

Cut the leek in half lengthwise and then thinly slice both halves. In a large pot heat the remaining oil then add the leek.  Cook for about 5 minutes, or until it is softened.  Add the broth, wine, thyme, and roasted cauliflower.  Bring to a boil and then simmer for 20 minutes.

Use a submersion (hand) blender to puree the soup into the desired consistency.  Mix in the cheese and milk and heat through.  Season with salt and pepper and enjoy!

Potato and Cauliflower Mash with Leeks

I was giddy with excitement and had to bite my tongue the whole time my hubby was eating this because I couldn't wait to blurt out "you're eating cauliflower!! muahahahaha!".  I had just told him it was mashed potatoes with leeks and spinach, which was bad enough in his opinion.  But he really liked it, despite my maniacal laughter, and even said he would eat it again!  

I loved the addition of the cauliflower to the potatoes, it made them more light and fluffy, plus made it that much healthier!  It was also nice having so many vegetables in one dish, it eliminated the need of having another side dish for my salmon.  I look forward to making this dish again as it was a really great accompaniment to the meal.  

Potato and Cauliflower Mash with Leeks

3 large potatoes, peeled and cubed

4 cups cauliflower florets

2 tsp olive oil

2 cloves garlic, minced

1 leek

4 cups chopped spinach

salt and pepper

In a large pot of boiling water cook the potatoes for 5 minutes.  Add the cauliflower and continue to cook for about 10 minutes, or until vegetables are tender.

Cut the root and and the tough green parts off of the leek.  Run water through the leek to rinse out any grit.   Slice the leek lengthwise in half and then cut into thin slices.  Heat a large pan over medium heat.  Add the oil, garlic, and leek and cook until softened, about 3 minutes.  Stir in the spinach along with 2 tbsp of water, cook until spinach is wilted.

Drain the potatoes and cauliflower and mash well.  Mix in the spinach and leek mixture and season with salt and pepper.  Enjoy!