Paula was given a recipe for roasted cauliflower soup from one of her patients. She thought that it sounded so good that she wanted to cook it for all of us tonight. We were hoping that we would be able to share it with one of our friends but she got sick. We still enjoyed the soup and Paula brought her some of it afterwards so that they could visit and she would have something warm to eat. The soup is called Cauliflower-Kale Soup.
First you need to cut up 1 head of cauliflower and sprinkle it with salt and pepper. Roast at 425 degrees for about 30 minutes or until the cauliflower has gotten soft. Remove from the oven.
Cut up 2 leeks (white and light green parts). Saute until they are tender.
Bring 1 quart of chicken broth to a boil. While waiting for the broth to boil, devein 1 bunch of kale and chop up. Drop the chopped kale into the boiling broth and cook until wilted. Add the leeks and cauliflower. Using an immersion blender (or a regular blender), blend to desired consistency. Serve and enjoy. We enjoyed our soup with some crackers but you could have it with anything that you want.
This soup was really quite delicious and I have a feeling that we may be making it a few more times this winter.