Written by: Kat Polo, Health Coach and Ortho Kinetics Professional Trainer
Dial into your best “healthy eating mode” to finish your year strong and healthy with this delicious recipe from Kat. Using just a few hearty winter veggies known for their immune-system-boosting benefits, you’ll find this soup an easy way to include extra vegetable servings to balance out the holiday treats!
Ingredients:
1 head of cauliflower, cut into florets
2 leeks, trimmed, washed, and split
1 onion, peeled and sliced thick
2-4 garlic cloves, peeled and smashed (divided use)
1-2 thin slices of ginger
3-4 cups broth of your choice – chicken, vegetable, or water
1 T olive oil or desired fat for roasting
Preparation:
Pre-heat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Prepare veggies by cutting cauliflower into florets, slicing onions, trim split and wash leeks, peel garlic, and slice the ginger. In a bowl toss all veggies (except half the garlic and all the ginger) with olive oil to coat. Spread veggies in a single layer on the prepared sheet pan. Roast 15-20 minutes until golden brown but not over cooked. Remove from oven and let cool enough to handle. Transfer broth and veggies to blender in batches with remaining raw garlic and ginger. Blend to desired consistency. I like mine chunky. Adjust salt to taste.
Optional add-ins: Apple cider vinegar to brighten flavors, nutritional yeast for a cheesy comfort-food taste, black pepper and paprika to add a smoky touch.