Roasted Cauliflower Soup with Truffle Oil

The velvety texture of cauliflower and rich flavor of truffle oil give this soup a very indulgent feel. The leeks add vitamin K for a healthy heart and bones.

Maker 4 cups. Serving size 2 cups.

INGREDIENTS:
1 tablespoon olive oil
2 leeks, white and pale green parts only, halved lengthwise, rinsed and cut into 1/2” pieces
4 cups cauliflower, roughly chopped
6 cups purified water or low-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon truffle oil

DIRECTIONS:

• Preheat oven to 400ºF. Coat 2 large rimmed baking sheets with cooking spray.

• Toss cauliflower and leeks about 1/2 cup oil and 1 1/4 teaspoon each salt and pepper in a very large bowl (you may need to do this in 2 batches). Divide the vegetables evenly between the prepared baking sheets. Roast, switching the pans from top to bottom and back to front halfway until soft and browned on the bottom, 25 to 30 minutes.

• Transfer the roasted vegetables to a large pot and add broth/water. Bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes.

• Transfer contents of the pot to a blender (you can do this in batches). Purée for 30 seconds or until well combined. Season with salt and pepper and blend briefly. Drizzle with truffle oil before serving.