Creamy Cauliflower Leek Soup

Recipe by cylee
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    head cauliflower, chopped (separate tough stems from florets)
  • 1
    bunch leek, carefully cleaned, chopped, white parts only
  • 32
    ounces chicken stock
  • fresh grated nutmeg, to taste
  • salt and pepper
  • 2
    tablespoons olive oil
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DIRECTIONS

  • Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
  • Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
  • Using immersion blender, puree all ingredients to desired consistency.
  • Add freshly grated nutmeg (I use about half); heat through.
  • Serve with salt and pepper.
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