This soup is a meal in itself, and goes perfectly with some fresh bread or rolls, and/or a salad.
Yields: About 6 servings
1 head of cauliflower (chopped into small florets)
1 carrot (peeled and rough chopped)
1 parsnip (peeled and rough chopped)
salt & pepper
4 T. butter (or oil can be used as well)
1 smaller leek (sliced or chopped)
2 cloves garlic (chopped)
3-4T. all purpose flour
1 t. white pepper
dash of tumeric
64 oz. of chicken or vegetable broth/ stock
8.5 oz. pkg. of cooked wild rice (***I purchased "Simply Balanced" cooked wild rice)
4 stalks of "Purple Leaf Kale" (or another variety)- leaves stripped from stalk, cleaned, & chopped
1 handful of fresh parsley (chopped)
****Optional- 1 pkg. of bacon (cooked)- chopped
shredded cheese of your choice
1/2 cup+ of heavy cream or half & half
Preheat oven to 400F
1) On a foil lined sheet tray, drizzle some oil, place the cauliflower, parsnips, and carrots on the foil, and using clean hands, roll the veggies around on the tray to lightly coat them with the oil. Sprinkle veggies with salt & pepper. Place in a 400F oven for a total of 20-30min.- rotating veggies every 10 min. *****Don't allow the veggies to get too dark! Remove from the oven sooner if necessary, as they will cook more in the soup as well.
2) While the veggies are roasting in the oven, heat the butter on med/high heat in a 4 quart pot, when melted, add the leeks and garlic, and saute until golden in color. Sprinkle in the flour, and cook stirring frequently for 1-2 min.
Add the broth slowly- while stirring at the same time to avoid lumps. Add in the roasted veggies, (they can go in as soon as they are removed from the oven!) ***Be very careful to add slowly- and not to splash the hot broth on yourself! (Use a pair of tongs or a spoon to add the veggies.)
Season with the white pepper, tumeric, and salt if needed.
3) Allow the soup to cook for about 10min., or until the soup comes to a simmer. Puree the soup with an emulsion or stick blender. (Or, in batches in a standard blender.) Return the soup to a medium/ low heat.
4) Add the cooked wild rice, parsley, and the chopped kale. Cook for another 5-10minutes. Remove from heat, and ladle the hot soup into bowls. Garnish with fresh chopped parsley and/or bacon, and serve immediately!
Store any leftovers in a covered container in the refrigerator for 5-7 days.