Creamed Cauliflower and Leek Soup
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.
Servings: 6
Calories:
Ingredients
- 1 medium head Cauliflower (about 1lb 5oz)
- 4 Cups Broth ( Vegans can use vegetable broth)
- 2 Leeks top trimmed, roots removed and chopped
- 1 tablespoon Olive oil
- 1 Shallots
- 4 garlic cloves
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup Half and half (Vegans use coconut milk, Keto Heavy cream)
- ½ ounce smoked Gruyère cheese ( Vegans can use gourmet cheese or skip)
- ½ cup Cooked beets (optional)
- Toasted garlic crouton and plain yogurt, to garnish.
Instructions
- 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.