Cheesy Cauliflower and Ham Soup

Ingredients – 1 head cauliflower  –  2 parsnips peeled and chopped into ½″ pieces – 2 tbs olive oil –  salt and pepper –  2 tbs unsalted butter – 2 leeks dliced, white and light green parts only –  1 potato peeled and diced into ½″ pieces –  5 cups chicken stock – 2 cups diced ham – 2 cups milk –  1 teas white wine vinegar –  ⅛ teas grated nutmeg –⅛ teas cayenne pepper – 1 cup shredded cheese I used a mix of Kerrygold Skellig and Dubliner – fresh chives

Instructions 1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Toss the cauliflower and parsnips with the olive oil and sprinkle with salt  and pepper.

Arrange the cauliflower mix over the baking sheet in a single layer and bake the veggies 20 to 25 minutes, until golden brown

2. In a large Dutch oven, melt the butter over medium heat. Add the leeks and saute about 6 minutes. Add the roasted veggies and potato. Stir in broth and bring to boil. Reduce heat and allow to simmer.

3. Use an immersion blender to puree the soup. Stir in the ham, milk, vinegar, nutmet, cayenne and cheese. Stir over low not allowing the soup to boil. Season with salt and pepper.

4. Ladle into bowls and garnish with freshly minced chives.

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