YIELD
4 to 6 servings

INGREDIENTS

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DIRECTIONS

Chop cauliflower into florets and place on a baking sheet. Coat with 1 Tbsp. olive oil, crushed pepper, and salt & pepper. Roast in a 400 degree oven for about 20 min., or until golden brown. Heat remaining oil in a heavy pot over medium heat. Add leeks and potatoes, season generously with salt and pepper and allow vegetables to sweat/soften for at least 10 to 15 min. Add roasted cauliflower and wine to the pot and allow wine to reduce until it’s almost gone. Add broth and bring to a soft boil. Stir in Coastal Cali and allow the soup to cook until potatoes are tender. Remove from heat and use a blender or immersion blender to puree the soup completely. When blended, add 1/2 cup heavy cream (if using) and stir to incorporate. Add more seasoning or salt & pepper as needed.



SERVING SUGGESTIONS

Serve with a drizzle of cream, a dollop of sour cream or yogurt, and/or a sprinkle of chopped parsley.

THANKS TO
Christina Hernandez, www.littleladybigappetite.com

NUTRITION
Dairy-Free
Gluten-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

7
3.8 oz  
$5.05

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