Roasted Vegan Cauliflower Soup with Parsley-Chive Swirl Recipe
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www.eatingwell.com
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Ingredienser

  • 5 pounds cauliflower, cut into 1-inch florets (about 18 cups)
  • 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and cut into ½-inch pieces
  • 1½ cups extra-virgin olive oil, divided
  • 1¾ teaspoons kosher salt, divided
  • 1¾ teaspoons ground pepper, divided
  • 2½ cups fresh parsley
  • ⅔ cup fresh chives
  • 12 cups low-sodium no-chicken or chicken broth
  • 5 teaspoons white-wine vinegar
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