This lucidly colored, fresh tasting soup is exceptionally delicious when served with toasted baguette. Easily adaptable, serve as a light meal or used as a sauce for pasta.
Course: Appetizer, Lunch, Side Dish
Diet: Low Calorie
Keyword: 30 minutes or less recipe, cauliflower soup, creamy soup, leek soup
Author: Maureen Celestine
1medium head Cauliflower (about 1lb 5oz)
4Cups Broth( Vegans can use vegetable broth)
2Leekstop trimmed, roots removed and chopped
1tablespoon Olive oil
½teaspoon ground black pepper
½ teaspoon salt
½ cup Half and half (Vegans use coconut milk, Keto Heavy cream)
½ ouncesmoked Gruyère cheese ( Vegans can use gourmet cheese or skip)
½cupCooked beets (optional)
Toasted garlic crouton and plain yogurt, to garnish.
First of all, pour the broth into a medium pan and bring to a boil over medium-high heat. Core and Cut the cauliflower into florets and add to the broth. Reduce heat to medium, cover with a tight lid, and cook for 8 minutes or until fork tender. Drain the cauliflower and reserve ¾ cup for later. Set aside to cool slightly
Meanwhile, peel and thinly slice the shallot and garlic. Heat the oil in a heavy bottom pan and add the chopped shallot, garlic, and leek. Cook gently over medium-low heat for 4 mins, occasionally stirring to avoid burning. Add the salt and pepper to the leek mixture and cook, stirring, for about a minute. Remove from the heat.
Using a heavy-duty blender, puree the cauliflower, leek mixture, half and half, and gruyere. Check the consistency and adjust with leftover broth as desired. Check the seasoning and adjust to taste.
Ladle the soup into individual bowls and top with herbs of Choice and croutons, to garnish.
Creamed Cauliflower and Leek Soup https://worldlytreat.com/creamed-cauliflower-and-leek-soup/ January 26, 2019