1mediumleekwhite and light green parts only, sliced thinly
1clovegarlicchopped
2stalkscelerydiced
1teaspoonsea salt
1cuporganic chicken brothor vegetable stock for vegan
2½- 3cupswater
1sprinklesmoked paprika for garnishor use other herbs of your choice.
Instructions
Heat oven to 350°F. Place the slices of cauliflower on a baking sheet, drizzle with a little olive oil and roast until tender, about 15 - 20 minutes. Watch carefully to prevent too much browning.
In a large, heavy-bottomed pot, heat the oil until hot. Sauté the onion, leek, garlic, and celery until soft but not browned.
Add the salt. Add the roasted cauliflower and toss until it is completely coated with the onion mixture. Cook for another 2 minutes.
Add the broth and water. Bring to a boil, then simmer for 5 minutes. Purée in a blender until smooth.
Pour back into the pot and reheat to a simmer before serving.
Garnish with a tiny sprinkle of smoked paprika and a bread stick or cheese straw.