Diana Sturgis' Curried Cauliflower & Leek Soup

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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)

Directions

1. Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
2. 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.
3. 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.
4. Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
5. 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.
6. 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.