Brassicas season is here, and there are so many great choices and flavorful ways to eat your veggies in the winter season. Brassicas include bok choy, broccoli, cabbage, Brussel sprouts, cauliflower, collard greens, and kale. These are just some of the fabulous vegetables in this family that can fill your plate and inspire your creative juices.

The White Lotus Kitchen is bringing you its roasted cauliflower soup. It’s lightly lemony, smooth and velvety. Every spoonful will warm your heart and tantalize your tastebuds. As with most of our recipes, we encourage you to put your own spin on our offering, and with this soup as it is, or as a base, there is lots of room to be creative. Stay warm. Stay healthy. Be creative.

Ingredients
1 medium to large head of cauliflower
2-3 leeks
1 clove garlic
4 medium sized Yukon gold or yellow Finn potatoes
olive oil
bay leaf
1.5 cubes of veggie bouillon
vermouth or dry white wine
2/3 cup heavy whipping cream
4.5 cups water
juice of 1-2 lemons and their zest
salt
black pepper

Recipe
Preheat your oven to 425 degrees. Wash and separate cauliflower into florets. Toss with olive oil, generously salt, and place on a cookie sheet. Roast for 30 minutes, turning the florets over after 15 minutes.

While the cauliflower is roasting, cut off the ends of the leeks bringing down the dark green ends to where the leeks are lighter in color and more tender. Remove any tough outer layers and cut the remaining leeks lengthwise. Wash the leeks thoroughly. Slice the lighter sections of the leeks about 1/8 inch thick and sauté in your soup pot over medium to low heat in olive oil with a bay leaf. Add a smashed clove of garlic when the leeks are almost soft and continue to sauté a bit longer. Use a splash of vermouth or dry white wine to deglaze the pan. Add 1.5 veggie bouillon cubes to the leeks. Quarter the potatoes and add them to the pot. Add the cream, then add 3 cups of water. Now add the roasted cauliflower. Cover and let simmer on low until the potatoes are tender.

Transfer your soup to a blender. It may take two rounds. Blend the mixture completely until velvety smooth. Add the juice of half a lemon to the mixture and finish blending. Return soup to the pot on very low heat. Stir in the lemon zest, a splash more vermouth, and add salt and pepper to taste.

Just before serving, add a bit more zest and black pepper for color. You could add a dallop of crème fresh to your soup under the additional zest and black pepper. You could also serve with a sprinkle of parmesan cheese, or a parmesan crisp for garnish. It would be delish. Our roasted cauliflower soup is subtle, smooth, and so delicious. Bon appetite.