You know the colder months have officially settled into my brain when every other meal I make at home is soup. It’s something I inherited from my Dad and still reminds me of him (Chicken Soup from scratch being his signature soup) – so today’s Daniel’s Dish is, in no shock, another soup! The difference is that this time I inadvertently made it vegetarian and gluten free!
The “Cream” of Leek Soup you need to try ?
I’m back on my soup kick and this time I inadvertently made a vegetarian and gluten free soup that everyone can enjoy!
“Cream” of Leek Soup
3 large leeks
1 large cauliflower
1 large onion
1 @campbellcanada® Ready to Use Mushroom Broth
2 tablespoons garlic powder
2 tablespoons onion salt
Wash and slice leeks, cauliflower and onion. Place on large nonstick baking sheets and drizzle with olive oil. Season with salt and pepper, and bake for 40 minutes at 400 degrees or until edges on the leeks are golden brown.
Carefully remove from the oven and transfer to a large soup pot. Add Mushroom Broth, garlic powder and onion salt and bring to a boil. Remove from heat and carefully add to your @VitamixCA. Blend until smooth and return to the pot. Simmer on low for at least 20 minutes and serve hot. The longer you simmer the better in my opinion.
I enjoyed mine with some crusty baguette and a glass of @jacksontriggs Réserve Sparkling. The perfect pairing of hearty flavours and crisp bubbles for a cold winter day!
Bon appétit ?
That’s it. Just that simple – and just as easy for you to enjoy. If you’re like me, cooking calms the soul and helps to make the world make sense. And if you’re not, it’s a quick and easy recipe I hope you try!
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Photos: Daniel Reyes Cocka & All Social Media accounts listed above
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