Roasted Vegan Cauliflower Soup with Parsley Chive Swirl
Ingredients
- 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 1/2-inch pieces
- 1 ½ cups extra-virgin olive oil, divided
- 1 ¾ teaspoons kosher salt, divided
- 1 ¾ teaspoons ground pepper, divided
- 2 ½ cups fresh parsley
- ⅔ cup fresh chives
- 12 cups low-sodium "no-chicken" broth or chicken broth
- 5 teaspoons white-wine vinegar
Instructions
Roasted Vegan Cauliflower Soup with Parsley-Chive Swirl serves 12 original recipe by EatingWell.
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