Roasted Cauliflower Soup with Cheddar Crostini
Hands-on time: 30 minutes
Total time: 1 hour
Makes: 6 servings
Don’t be afraid to let the cauliflower turn a very deep golden colour (without burning it, of course); the darker the florets, the richer the roasted taste, and the more flavourful your soup will be.
1 head cauliflower, cut in 2-inch florets (about 8 cups) vegetable oil butter leeks (white and light green parts only), halved lengthwise and sliced crosswise cloves garlic, minced pkg (900 mL) sodium-reduced vegetable broth pepper salt shredded extra-old Cheddar cheese
1 tbsp D ijon mustard
¾ cup shredded extra-old Cheddar
2 tbsp chopped fresh parsley
4 tsp D ijon mustard
16 slices (½ inch thick) baguette Soup: Place cauliflower on rimmed baking sheet; drizzle with oil. Roast in 425°F oven, turning occasionally, until very deep golden on all sides, about 45 minutes. Meanwhile, in skillet, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 6 minutes.
In blender, purée together cauliflower, leek mixture and broth, in batches, until smooth; transfer to large saucepan. Stir in 1½ cups water, pepper and salt; bring to boil. Reduce heat to medium-low; stir in Cheddar and mustard. Simmer, stirring, until cheese is melted, about 2 minutes. Cheddar Crostini: In bowl, combine Cheddar with parsley. Spread mustard over baguette slices; top with Cheddar mixture. Bake on parchment paper–lined baking sheet in 425°F oven until cheese is melted and bread is golden, about 8 minutes. Let stand for 2 minutes before serving with soup. 1 tbsp 2 tbsp 2 3 1 ¾ tsp ¼ tsp 1¼ cups per serving: about 342 cal, 16 g pro, 20 g total fat (9 g sat. fat), 27 g carb (5 g dietary fibre, 5 g sugar), 50 mg chol, 972 mg sodium, 380 mg potassium. % RDI : 31% calcium, 19% iron, 23% vit A, 108% vit C, 53% folate. 1.8 kg