Creamy Mushroom and Roasted Cauliflower Soup
(from Closet Cooking)
1 small head cauliflower, cut into florets
3 tbsp oil, divided
salt and pepper
2 leeks, thinly sliced
2 cloves garlic, chopped
500g mushrooms, sliced
1 tsp thyme, chopped
62ml white wine
750ml chicken stock
Preheat the oven to 200C.
Toss the cauliflower florets in 2tbsp oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower for 20-30 mins, until lightly golden brown.
Meanwhile, heat the remaining oil in a large sauce pan over medium heat. Add the mushrooms and leeks and and saute until tender, about 7-8 mins. Add the garlic and thyme and saute for about another min until fragrant.
Add a little of the chicken stock and deglaze the pan. Add the rest of the stock, bring to a boil, reduce the heat and simmer, covered, for 30 mins. Season.
Remove from the heat and using a hand blender blitz until smooth. Add the milk and heat gently. Serve.