We've eaten this hot and cold and like it both ways. It really is a creamy soup; however, the potatoes add the creaminess, not cream. So you can feel pretty virtuous eating this. You may substitute broccoli or broccoflower the the cauliflower for variety.
- 2 (10 ounce) cans low sodium chicken broth
- 3 large leeks, white and tender green only, thinly sliced
- 2 teaspoons olive oil
- 1 medium baking potato, peeled and coarsely chopped (1/2 pound)
- 1⁄2-1 teaspoon curry powder
- 6 cups packed cauliflower florets, from a 2-pound head
- 2 1⁄2 cups water
- 2 bay leaves
- 2 teaspoons sea salt
- 3⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup nonfat plain yogurt (optional)
- Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
- In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
- Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
- Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
- Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
- To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.