roasted cauliflower leek soup

I think this still needs perfecting, but we scarfed this down yesterday. Before you start cutting and washing - preheat your oven to 425 and put a large baking sheet in the oven to warm up.

3 leeks, washed and thickly sliced - white part only - save a little of the green for garnish
4 garlic cloves
1 large head of cauliflower, cut into florets
1-2 tablespoons of olive oil
1/4 teaspoon dill
12 teaspoon (more to taste) sea salt, freshly ground pepper
3 cups low sodium chicken broth
1 cup skim milk
3 cups shredded basil
3 tablespoons hot water

While the oven and baking sheet are doing there thing, cut and toss leeks, garlic, and cauliflower with 1 tablesppon of oil, half of the salt and pepper, and all of the dill. If the mixture looks dry you can add more oil - but you probably do not have to. Spread this mixture onto your hot baking sheet and cook in the center of the oven, stirring every 10 minutes, until the cauliflower is browned - about 30 minutes total.

Put this mixture into a pot with the chicken broth and bring to a boil. Then, reduce heat, cover, and simmer for about 15 minutes. Leeks should be very soft. If you have an immersion blender - put it in the pot and blend while slowly adding the skim milk. If not - blend in small batches in food processor, and then stir in milk.

Put basil in blender and add hot water. Puree till smooth. Serve soup in bowls and drizzle with the basil and decorate with some of the darker green ends of the leeks.

I edited this recipe from The Best of Clean Eating cookbook. It's not 100 percent perfect yet. I am going to combine with a lowfat potato leek recipe I have and see if i come up with perfection.

Enjoy!