This recipe is from Aran's book, 'Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking'


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Serves 4

1 medium cauliflower, cut into small florets

½ medium leek, cut into large rings

1 medium yellow onion, diced

2 cloves garlic, peeled

2 tablespoons olive oil, plus more for topping

1½ teaspoons salt

¼ teaspoon freshly ground black pepper

1 medium russet potato, peeled and diced

3 cups chicken stock

½ cup unsweetened coconut milk

1 teaspoon fresh thyme leaves

microgreens (optional)






  1. Preheat the oven to 375°F.
  2. Toss together the cauliflower, leek, onion, garlic, olive oil, and ½ teaspoon of salt.
  3. Transfer to a baking sheet and bake for 25 minutes or until golden.
  4. Transfer the roasted vegetables to a large pot.
  5. Add the diced potato, chicken stock, coconut milk, thyme leaves, and remaining teaspoon of salt.
  6. Bring the liquid to a boil over mediumhigh heat.
  7. Reduce the heat to medium, cover, and simmer for 10 minutes or until all the vegetables are tender.
  8. Purée the soup in a blender.
  9. Adjust the seasoning.
  10. Serve with a drizzle of olive oil and some microgreens.

TIP:


Photography by Text+Photography by Leela Cyd Ross

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