Cream of Cauliflower Soup
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 cups vegetable broth
- 1 large onion, thinly sliced
- 1 leek, thoroughly washed & sliced (white part & 2 inches of green)
- 4 cups cauliflower, chopped
- 1 lb potato, peeled & sliced
- salt
- fresh ground pepper
directions
- Pour 1/2 cup vegetable broth into a large saucepan.
- Bring to boil over med-high heat& cook onion& leek, reducing heat to medium, and stirring often until vegetables are soft, (about 7 minutes).
- Add rest of broth, cauliflower& potatoes.
- Bring to boil over med-high heat.
- Cover& reduce heat to medium low,& simmer until potatoes& cauliflower are soft enough to puree.
- Using a food processor or immersion blender, puree the soup then return to pot to gently warm.
- Add salt& freshly ground pepper to taste.
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Reviews
-
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!
RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...