Cream Cauliflower Soup
Ingredients:
Butter
Frozen cauliflower florets
1 Leek
1 small onion
Salt
Fresh chives (optional)
Here's a simple recipe for Creamy Cauliflower Soup. Melt 3 tablespoons of butter in a large saucepan or dutch oven. Add 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly along with a small onion, also halved and sliced thin plus one and a half teaspoons of salt to the saucepan and sauté for 7 minutes. Add a 16oz bag of frozen cauliflower florets (thawed) to the saucepan with four and a half cups of water. Bring to a boil and then lower to a simmer for 30 minutes. Remove from heat and puree with a handheld immersion blender. Optional: garnish once the soup is in bowls: fresh chives.
Serve alongside salad and bread and enjoy!
(To make it vegan, replace the butter with a vegan butter substitute)
*Recipe adapted from America's Test Kitchen: The Complete Vegetarian Cookbook
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