Tasty Tuesday

Here is a hearty, healthy and delicious soup courtesy of Iowa Girl Eats and also recommended by Dan Chibnall!!  Thanks for the recommendation Dan!  I can't wait to make this one myself!

Ingredients

SERVES 6

• 3 Tablespoons extra virgin olive oil, divided
• 1 sweet onion, chopped
• 2 leeks, white and light green parts only, cut in half then thinly sliced
• salt and pepper
• 2 cloves garlic, minced
• 6 cups cauliflower florets (1 medium-sized head cauliflower)
• 5 cups gluten-free chicken broth
• 1/2 teaspoon dried dill weed
• 2 cups diced Yukon Gold potatoes (about 3 medium-sized potatoes)
• 1 teaspoon minced fresh dill
• Squeeze fresh lemon juice

• Directions

  1. Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
  2. Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add onions and leeks, season with salt and pepper, and then saute until lightly caramelized, 10 minutes. Add garlic then saute until fragrant, 1 minute.
  3. Add chicken broth and dried dill then turn heat up to bring to a boil. Add roasted cauliflower then reduce heat and simmer for 10 minutes. Transfer cauliflower plus a little broth to a blender then blend until very smooth, and then pour back into the soup pot. Bring soup back up to a bubble then add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Stir in fresh dill and a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve.
  Source:  Iowa Girl Eats