Back in November I realized I had only posted five soup recipes in the then-nine-month life of this blog, and promised to remedy that. Somehow two more months have gone by without any more soup – I’m going to blame Thanksgiving and Christmas, but really it’s pretty inexcusable. We’ve done white bean and kale, split pea, cream of fresh tomato, black bean and pumpkin, and curried butternut squash. I don’t know how I’ve had a (wannabe) food blog for almost a year and haven’t posted my favorite lentil soup, or chicken noodle, or even a chili – apparently I’ve been holding out on you all. I’ve had a sweet potato and apple post in draft form since October, and I’m thinking I might share that this week even though it seems a little fall-ish. I’m going to make my grandma’s minestrone tomorrow, and I have a couple others I’ve been wanting to try out, so if all goes according to plan this might be a Soup Post Every Day week on the blog (starting today, of course – I got sucked into Downton Abbey on Sunday night and thus couldn’t get this post up as planned yesterday).
My girlfriends and I had a “cookbook exchange” a while back – like a white elephant, where everyone brings a present, you draw numbers, people can steal from you, etc. – except the presents were all cookbooks. My friend Karrie brought this one, and although I came away with something different, I had heard such good things from Karrie about Clean Eating (she subscribes to the magazine) that when I got home I ordered the cookbook. Some of the recipes seem a little less “clean” and a little more “diet-y” to me (somehow I don’t think of reduced-sodium cream of broccoli soup as “clean,” and there are a few casserole recipes that call for that, which I found strange), but overall I really like it. And of course January is the perfect month to get really into eating “clean.” I may have added a little more olive oil and salt than the recipe calls for, but it’s still a lot less olive oil and salt than usual so I feel ok about it.
I’m not a fan of raw cauliflower, but I’ve recently discovered that (like most vegetables) it’s pretty delicious when roasted. And even better when puréed into a soup. I am a fan of leeks, though, which is why this recipe caught my eye in the first place. It also sounded perfect for a cold January night – it’s not as cold in Seattle right now as it is in other parts of the country, but it’s still soup weather almost everywhere.
I’m pretty sure you could roast any combination of veggies, purée them with chicken broth, and turn them into a delicious soup – that’s basically all you do here, with the addition of a little nutmeg (which I couldn’t even taste, so I’m not sure it needs it) and milk added in at the end. Oh, and a few bay leaves.
Your cauliflower will be very soft after it’s done simmering, so I broke mine down with a rubber spatula before puréeing. That way, you can purée it with an immersion blender easily. If you don’t have an immersion blender, however, a regular blender or food processor would work fine. Adding a cup of milk turns it into a gorgeous, thick, and creamy soup you would never think is missing anything (although as I add in the notes below, a few garnishes won’t hurt).
Roasted Cauliflower, Leek, and Garlic Soup, from The Best of Clean Eating
Serves 10 as a first course/makes 8 cups
Hands-on time: 15 minutes/total time: one hour
3 leeks, white part only, washed and thickly sliced
1 large head cauliflower, cut into florets
1/2 head garlic, top cut off so cloves are exposed
1-2 tablespoons olive oil
1/4 teaspoon sea salt (or more to taste)
1/4 teaspoon freshly ground black pepper (or more to taste)
1/4 teaspoon ground nutmeg (optional)
3 cups low sodium chicken broth
3 bay leaves
1 cup skim or 1% milk
3 cups shredded basil
3 tablespoons hot water
1. Preheat oven to 425 degrees F. Toss leeks, cauliflower, and garlic with the olive oil, salt, pepper, and nutmeg. Spread onto baking sheet and roast in center of oven, stirring occasionally, until the cauliflower is browned and almost tender, about 25-30 minutes. [Note: I was worried that the soup might be too garlic-y, so I wrapped my garlic in tin foil – probably not necessary but better safe than sorry.]
2. Scrape leeks and cauliflower into a large saucepan or dutch oven. Add chicken broth and bay leaves. When the garlic has cooled a bit, squeeze the cloves from the skin into the pan (discard skins). Bring the soup to a boil, then reduce heat and simmer, covered, for 10-15 minutes. Purée soup with an immersion blender, or transfer to a blender or food processor in batches and blend that way. Once the soup has been puréed, stir in milk and add more salt and pepper to taste (I definitely added a little extra here as it tasted pretty bland to me – but remember the basil is going to add a lot more flavor, so no need to panic like I did). Reheat before serving.
3. Place basil in blender with hot water. Purée until smooth. Ladle soup into warm bowls and garnish with the basil. [Note: I followed these instructions and it didn’t work too well – although I suspect it might work fine in a food processor, but I don’t have one (wah, wah). I ended up thinning mine with more water and a fair amount of olive oil; I also added a spare clove of roasted garlic and some salt to spice it up a bit. At this point I started to wonder why I didn’t just use regular pesto, but I suppose that’s not as “clean.” Though FYI, you could definitely go that route. You could also garnish with one or both of my two favorite soup garnishes, parmesan cheese and croutons. But again, not as clean. Alas.]
Soup keeps in the refrigerator for up to five days; in the freezer for up to a month. Prepare the basil purée a day before serving.
Nutrition info per 3/4 cup serving: 76 calories, 2g fat, 0g saturated fat, 11.5g carbs, 3g fiber, 4g sugar, 5g protein, 114mg sodium, 0.5g cholesterol