Cauliflower-Leek Soup with Kale

This easy to make cauliflower-leek soup with kale is both delicious and creamy! Serve with a few piece of toasted baguette and you have yourself a perfect light weight meal to warm you up on a cold winter day.

[recipe servings=6 time=45 Minutes difficulty=Easy]

[recipe-ingredients]

2 Cauliflower Heads, Cut In To Florets

2 Tablespoons Olive Oil, Divided

4 Leeks, Cut Into ¼-Inch Pieces

5 Garlic Cloves, Peeled

6 Cups Vegetable Broth

1 Cup Whole Milk

4 Cups Shredded Kale

½ Lemon, Juiced

Salt And Pepper To Taste

[/recipe-ingredients]

[recipe-directions]

1. Preheat the
   oven to 425°F.
2. On a baking
   sheet, toss the cauliflower with 1 tablespoon olive oil and a big pinch of
   salt and pepper.
3. On a second
   baking sheet, toss the leeks and garlic cloves with the remaining olive
   oil and a big pinch of salt and pepper. Roast for 20-25 minutes, until the
   cauliflower and leeks start to brown on the edges.
4. Remove the
   vegetables from the oven and transfer to a large pot. Add the broth and
   milk and bring to a simmer.
5. Turn off the
   heat and purée the soup with an immersion blender until smooth. Add the
   kale and return the soup to a simmer for 5 minutes or until the kale is
   tender. Squeeze in the lemon juice and adjust the seasoning to taste with
   salt and pepper.

[/recipe-directions]

[/recipe]