Roasted Cauliflower, Leek & Garlic Soup

3 leeks, white part only, washed and thickly sliced
1/2 head garlic, cut so cloves are exposed.
1 tbsp olive oil
1 large head cauliflower, cut into florets
1/4 tsp each sea salt, ground pepper, nutmeg
3 cups low-sodium chicken broth
3 bay leaves
1 cup non fat milk
3 cups fresh basil, shredded
3 tbsp hot water

1. Preheat oven at 425 F. Place a large baking sheet in the oven whiles its preheating. Toss leeks, garlic and cauliflower with 1 tbsp of olive oil, sea salt, pepper and nutmeg. Carefully spread out on hot baking sheet. Roast in center of oven , stirring occasionally, until cauliflower is browned and almost tender. 25 to 30 mins.

2. Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into a large saucepan Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil, reduce heat. Cover and simmer until leeks are very tender. 10 to 15 mins. Working batches, puree in a food processor and pour into a saucepan. Stir in milk. Reheat before serving.

3. Place basil in a blender. Add hot water. Puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each. using a toothpick, swirl decoratively into soup.

Makes 8 cups

Number of Servings: 8

Recipe submitted by SparkPeople user NATBLOOM.