This soup, originally inspired by “100 Best Fresh Soups” and tweaked by me, is simple, healthy and delicious.
Creamless Cauliflower and Leek Puree:
Prep Time: 5 min.
Cook Time: 30 min.
2 tbsp. olive oil
2 tbsp. butter
1 large onion
1 head of cauliflower
4 cups of chicken broth (substitute vegetable broth if you wish)
salt and pepper
shredded cheddar cheese for garnish
Chop and saute onion and leek with butter and olive oil in a large soup pot for about 10 minutes.
Chop cauliflower into small florets and add to mixture and saute for 2-3 more minutes.
Add chicken broth and bring to a boil.
Turn down heat and cover simmering for about 20 minutes (until veggies are soft).
Place soup contents in a food processor and blend.
Return to the original soup pot and season to your liking with salt and pepper.
Serve and garnish with shredded cheddar cheese.