Cauliflower and Leek Soup



1 Medium Head Cauliflower, cored and roughly chopped

2 Leeks, White and Light Green Part Only, sliced

6 Cloves Garlic

1 Piece Kombu

1 quart Bone broth

1 Tbs. Sea Salt

1 tsp ground nutmeg

1 lemon, juiced

1 tsp ground white pepper

1 bay leaf



Preheat oven to 425 degrees Farenheit.

Spread chopped cauliflower, leeks and garlic on baking sheet and sprinkle them with sea salt. Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.

Pour roasted vegetables into a saucepan and add broth, kombu and spices. Over medium high heat, heat vegetables and broth until it bubbles. Allow to steep another 10 minutes off the heat then remove the kombu.

Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don’t have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.) Squeeze in your lemon juice, adjust salt to taste and enjoy!

Photo courtesty of Flickr