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<\/p>\nRoasted Cauliflower and Leek Soup with Dandelion Green-Hazelnut Pesto<\/p>\n
<\/p>\n
1 head cauliflower, cut into florets<\/p>\n
2 leeks, cut into rings<\/p>\n
1 yellow onion, diced<\/p>\n
2 cloves garlic<\/p>\n
2 tb olive oil<\/p>\n
1 1\/2 tsp salt<\/p>\n
1\/2 tsp black pepper<\/p>\n
1 medium russet potato, diced<\/p>\n
3 c vegetable stock<\/p>\n
1\/2 c unsweetened coconut milk<\/p>\n
1 tb dry thyme leaves (or 1 tsp fresh)<\/p>\n
1 tsp paprika (optional garnish)<\/p>\n
1\/4 tsp nutmeg (optional garnish)<\/p>\n
<\/p>\n
1\/4 C. hazelnuts<\/p>\n
1 clove garlic, minced<\/p>\n
2 C. dandelion greens<\/p>\n
2 T. Parmesan Cheese<\/p>\n
1\/2 tsp salt<\/p>\n
1\/3 C. olive oil<\/p>\n
<\/p>\n
To make the pesto, place the hazelnuts in a dry skillet and toast over medium-high heat for 5 minutes, until golden. Transfer to a dry kitchen towel and rub together to remove their skins. Combine the garlic and hazelnuts in a food processor and process to a fine powder. Add the dandelion greens, Parmesan and salt and continue processing. Add the olive oil in a single stream while the machine is running until the ingredients come together into a creamy paste. The pesto may be stored in the refrigerator for up to 3 days or frozen for up to 1 month. To make the soup, preheat the oven to 375\u00c2\u00b0F. Toss together the cauliflower, leek, onion, garlic, olive oil and \u00c2\u00bd tsp. of the salt. Transfer to a baking sheet and roast for 25 minutes, until golden. Then place the roasted vegetables in a large pot. Add the potato, chicken stock, coconut milk, thyme leaves, remaining 1 tsp. salt and the pepper. Bring the liquid to a boil over medium-high heat. Reduce the heat to medium, cover and simmer for 10 minutes, until all the vegetables are tender. Pur\u00c3\u00a9e the soup in a blender. Serve with the pesto.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Cauliflower and Leek Soup with Dandelion Green-Hazelnut Pesto 1 head cauliflower, cut into florets 2 leeks, cut into rings 1 yellow onion, diced 2 cloves garlic 2 tb olive oil 1 1\/2 tsp salt 1\/2 tsp black pepper 1 medium russet potato, diced 3 c vegetable stock 1\/2 c unsweetened coconut milk 1 tb dry thyme leaves (or 1 tsp fresh) 1 tsp paprika (optional garnish) 1\/4 tsp nutmeg (optional garnish) 1\/4 C. hazelnuts 1 clove garlic, minced…<\/p>\n