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Cauliflower and Leek Soup Recipe

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This recipe for Cauliflower and Leek Soup, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 leeks (white and light green part) washed and sliced
2 large white onions, sliced
1 head of garlic, peeled (about 15 whole cloves)
2 lb fresh or frozen cauliflower
c. olive oil
2 small-medium zuchinni, peeled and chunked
7 c. water
c. sherry cooking wine
3 T. kosher salt
- t. black pepper
1 T. balsamic vinegar or lemon juice
⅛- t. crushed red pepper flakes

Directions:
Directions:
Toss leek, onion, garlic cloves, and cauliflower with olive oil. Place on a cookie sheet lined with parchment paper and roast for 35-40 minutes at 350.
In an 8-quart pot , place water, sherry cooking wine, kosher salt, pepper, balsamic vinegar or lemon juice, and crushed pepper flakes. Add in zucchini chunks and roasted vegetables and bring to a boil. Lower heat and simmer for 40 minutes. Puree soup with an immersion blender.

Personal Notes:
Personal Notes:
This soup freezes beautifully.
Reprinted with permission from the Mishpacha magazine!

 

 

 

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