Punched-Up Leek Soup

By devogirl

Per 1 1/2 cup serving 208 Cal; 5 G Prot; 8 G Total Fat (1 G Sat Fat); 30 G Carb; 0 mG Sod; 4 G Fiber; 3 G Sugars

Ingredients

• 1 medium head garlic
• 1 tsp. plus 2 Tbs. olive oil or grapeseed oil
• 6 medium yellow potatoes, peeled and diced (6 cups)
• 2 large leeks, white and pale-green parts roughly chopped (6 cups)
• 1/4 cup diced celery
• 1 1/2 cups chopped cauliflower florets
• 8 cups low-sodium vegetable broth, divided
• 1/2 cup raw, unsalted cashews; plus, 1/2 cup roughly chopped cashews, optional
• 1 tsp. mild yellow curry powder
• 1/4 tsp. ground turmeric, optional
• 1 Tbs. fresh lemon juice
• 1 cup firmly packed baby spinach, cut into ribbons
• 2 Tbs. finely chopped chives

Details

Adapted from vegetariantimes.com

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. Remove papery outer layers from garlic head. Trim 1/4 inch off top of head to expose cloves. Drizzle with 1 tsp. olive oil. Wrap head in parchment paper,, then in aluminum foil, and roast 40 to 60 minutes, or until tender. Cool, then squeeze garlic pulp out of skins, and set aside. (You should have 2 to 3 Tbs. roasted garlic.)
3. Rinse diced potatoes to remove some of starch. Set aside.
4. Heat remaining 2 Tbs. olive oil in large saucepan over medium heat. Add leeks and celery, and season with salt, if desired. Saute 5 minutes, or until soft and translucent. Add potatoes, cauliflower, roasted garlic pulp, and 7 cups vegetable broth. Increase heat to high, and bring just to a boil. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until potato and cauliflower are just tender. Remove from heat (to reduce starch buildup) and cool slightly. Stir in 1/2 cup raw cashews, curry powder, and turmeric; cool 5 minutes.
5. Blend soup and remaining 1 cup broth in blender or food processor or with immersion blender until smooth and creamy, working in batches if necessary. Return soup to saucepan, and warm over low heat. Stir in lemon juice and season with salt, if desired. Stir in spinach and heat 30 seconds just to wilt it. Serve sprinkled with chives and chopped cashews, if using.