Hi everyone,

Hope you all had a great weekend!

I spent some time in the kitchen, mak­ing two big pots of soup. I like to make two at a time so that I can freeze one and know that I have a big pot of yummy soup handy. I always have soup in my fridge because it is my go-​to food when I need some­thing to eat before din­ner. It’s low calo­rie, healthy and always delicious.

I made a deli­cious roasted leek, gar­lic and cau­li­flower soup as well as a mush­room tar­ragon soup. Both were so sim­ple and won­der­fully com­fort­ing on a cold winter’s day.

Another dis­cov­ery that I made over the week­end, was black kale. Its leaves aren’t as tough or curly as the reg­u­lar green vari­ety and I found it to be more sub­tle in flavour. I really liked it, espe­cially when tossed with dried cran­ber­ries, toasted pecans and a tangy lemon-​dijon vinai­grette. So good!

Here is my recipe for the Roasted Leek, Gar­lic and Cau­li­flower Soup. I’ll post the mush­room one later in the week.

Roasted Leek, Gar­lic and Cau­li­flower Soup

Ingredients:

2 leeks, cut length­wise and washed well

6 gar­lic cloves, skins on

1 Tbsp olive oil

1 head cau­li­flower, cut into large florets

3 sprigs fresh thyme, stems removed and roughly chopped

4 cups chicken broth

water to cover

sea salt and freshly ground pepper

chopped fresh parsley

Pre­heat oven to 400 degrees.

Place leeks, gar­lic and cau­li­flower on foil-​lined bak­ing sheet and bake in oven until leeks and gar­lic are ten­der and cau­li­flower is browned and soft­ened. (about 40 – 50 minutes).

Remove from oven and let cool slightly.

Slice leeks cross­wise, peel gar­lic and place in soup pot with 1 Tbsp olive oil. Add cauliflower.

Add chicken broth and thyme and cover with water.

Bring soup to boil; reduce heat and sim­mer for approx­i­mately 20 minutes.

Sea­son with salt and pep­per. Cool slightly

Pour soup into blender and puree until smooth.

Gar­nish with chopped fresh parsley.

That’s it! Enjoy!!