Prep 20 mins
Cook 20 mins
A nice springtime soup. Serve with warm French bread.
- 2 lbs leeks (1 bunch)
- 2 tablespoons unsalted butter
- 1 head cauliflower, cored and divided into large flowerets
- 2 1⁄3 cups low sodium chicken broth
- 8 ounces low-fat Greek yogurt or 8 ounces plain low-fat yogurt
- salt & freshly ground black pepper
- Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
- In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they’re tender. Do not let brown.
- Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
- Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
Excellent recipe! I used Kittencal's suggestion and added garlic and red pepper flakes. Love the use of greek yogurt instead of milk or cream - really enhances the flavours. I left a little bit of texture in it. I doubled the recipe but forgot to get another head of cauliflower so just added some broccoli. Definitely a keeper. (knew it would be - when you see mikekey and Kittencal on the same page, you know it'll be good)
Delicious soup! I also added in 6 large cloves of finely chopped fresh garlic and 1 teaspoon crushed red pepper flakes for heat, I used Greek yogurt which is all I ever purchase and use, thank you Mike this was thoroughly enjoyed!
Used the bright yellow caulifower from the farmer's market and it was a total hit. Served with a synchroniza (ham and cheese quesadilla) for a total meal. Thanks for posting!