Cream of Cauliflower Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Light, creamy, low-fat soup. 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:
1. Pour 1/2 cup vegetable broth into a large saucepan.
2. Bring to boil over med-high heat& cook onion& leek, reducing heat to medium, and stirring often until vegetables are soft, (about 7 minutes).
3. Add rest of broth, cauliflower& potatoes.
4. Bring to boil over med-high heat.
5. Cover& reduce heat to medium low,& simmer until potatoes& cauliflower are soft enough to puree.
6. Using a food processor or immersion blender, puree the soup then return to pot to gently warm.
7. Add salt& freshly ground pepper to taste.
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