Roasted Cauliflower and Leek Soup
While Mr. Belly is munching away on his humongous plate of mac and cheese, I am daintily slurping away on my roasted vegetable soup. Of course I’m not the one who’s having issues with their pants right now. I’m just saying.
The thing that is least fair about all of this, is how quickly he can lose that weight. I know, I know guys bodies are built differently than girls bodies are (I learned that when I was about 4 or 5 thanks to my neighbor). Guys can lose weight much more quickly than women can. Craig can lose 3 – 5 pounds in a week without any struggle. I can gain 3-5 pounds in a week without struggling too. But even with a concentrated effort, I’m lucky if I can drop 2 pounds in a week.
Eh, my cleanse isn’t about losing weight (this time). I just want to get back to feeling more energetic like I felt this past fall. Hence the soup.
But this soup recipe does not make you feel like you are missing out on anything. While the soup is all vegetables, roasting the cauliflower, leeks and garlic give it a whole new flavor than your usual vegetable soup. Pureeing the whole mess gives the soup a creamy texture and the garlic flavor permeates the whole batch.
Working out alone can get pretty boring, but trying to convince your significant other to work out with you can be harder than dragging him/her to the dentist. Even though working out is, of course, all about you, your sore appendages and your blisters, doing it alongside your partner can add a deeper element to your relationship. And yes, working out makes you feel good about yourself, but it also makes you feel great about your partner. Both of your bodies are getting in better shape, you can challenge each other physically, and you are spending more time together. Challenge your partner to join you in a workout with the promise of a trade-off, such as doing something that they like to do, or massaging their feet!
- 1 Medium Head Cauliflower (roughly chopped)
- 2 Leeks, White and Light Green Part Only (cut in half lengthwise)
- 6 Cloves Garlic
- 2 Tablespoons Olive Oil
- 2 14 Ounce Cans Chicken Broth*
- Kosher Salt
- Fresh Ground Black Pepper
Preheat oven to 425 degrees Farenheit.
Spread chopped cauliflower, leeks and garlic on baking sheet.
Drizzle olive oil on vegetables and mix well to thoroughly coat. Sprinkle with kosher salt.
Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
Pour roasted vegetables into a saucepan and add 2 cans of chicken broth and fresh ground pepper to taste.
Over medium high heat, heat vegetables and broth until it bubbles.
Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don’t have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.)
*You can also use vegetable stock or broth.Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.