short post today as I'm waiting to catch my cab to the airport. I'm headed to New Orleans for a
nerd convention conference and will be there until Tuesday. If ya'll are in the area, tweet me! Alas, spring break is upon us and this Catholic Grad Student is finally able to sleep more than 4 hours a night.
Try this soup that is warm and heart...cut down on the cumin though. It packs a punch.
roasted cauliflower and leek soup
1 medium head cauliflower
1 ½ cups chopped leek
2 cloves garlic, minced
2 tsp cumin
2 tsp coriander
1 qt low-sodium
chicken or vegetable stock
Salt and pepper to taste
Preheat oven to 400F. Chop cauliflower into florets. Toss with a couple teaspoons of olive oil, season with salt and pepper. Place cauliflower florets in a pan and roast 45 minutes (cauliflower will appear charred in spots—this is a good thing). Remove from oven and set aside. This step can be done up to 3 days ahead—cover and store roasted cauliflower in the refrigerator.
Heat a couple tablespoons of olive oil in a large pot over medium heat. Add chopped leeks and sauté until softened. Add the minced garlic and spices and cook until fragrant, about a minute. Add roasted cauliflower, store and cook until warmed through. Pour in the stock and season with salt and pepper. Bring to a simmer and cook until all vegetables are soft—about 15-20 minutes. Remove from heat and puree soup mixture (either with stick blender in pot or transfer to blender in batches). Taste soup and adjust seasonings to your liking.