Creamy Garlic & Cauliflower Soup - Lakeland Cooks!

Cut the top off a whole bulb of garlic and drizzle with olive oil, salt, and pepper.

Wrap the garlic in aluminum foil and roast in a 400-degree oven for about 45 minutes until soft.

Squeeze the roasted garlic out of the skins and mash it with a fork, then set aside.

Trim the ends off the leeks and remove the dark green parts, leaving the edible white and light green parts.

Slice the leeks thinly and soak them in lukewarm water to remove sand and dirt.

Heat olive oil in a Dutch oven and add the sliced leeks, sautéing until tender for about 5-6 minutes.

Add the mashed roasted garlic to the pot and stir.

Pour in 3 cups of chicken broth or vegetable broth.

Add 1 pound of coarsely chopped raw cauliflower and 1 can of no fat evaporated milk to the pot.

Simmer the mixture until the cauliflower is tender, about 15 minutes.

Blend the soup until smooth and creamy.

Serve garnished with grated Parmesan and sliced green onions.

Equipment Needed

Spice Level:

Dietary