Total Time
Prep 10 mins
Cook 50 mins

Light, creamy, low-fat soup.

Ingredients Nutrition


  1. Pour 1/2 cup vegetable broth into a large saucepan.
  2. Bring to boil over med-high heat& cook onion& leek, reducing heat to medium, and stirring often until vegetables are soft, (about 7 minutes).
  3. Add rest of broth, cauliflower& potatoes.
  4. Bring to boil over med-high heat.
  5. Cover& reduce heat to medium low,& simmer until potatoes& cauliflower are soft enough to puree.
  6. Using a food processor or immersion blender, puree the soup then return to pot to gently warm.
  7. Add salt& freshly ground pepper to taste.
Most Helpful

I really like this recipe and it's just great the way it is. Sometimes though I like my soup a little lighter so here's a variation: Use only one potato for texture, leave out the leek altogether, increase the amount of stock and add a pinch each of nutmeg and cinnamon (yes, I said cinnamon) I'll bet you'll like that too!

rangapeach December 14, 2003