Cauliflower Soup
Author: Dr. Mark Hyman Recipe type: Appetiser and Entree Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 6 The fresh herbs add a nice flavor and color to this smooth and creamy soup.
2 tbsp Extra-virgin olive oil
2 Small leeks, white and pale green parts only, thoroughly washed and chopped (about 1¼ cups)
1 Medium head cauliflower, broken into florets and thinly sliced
5 cups Organic low-sodium vegetable or chicken broth or stock
1 ¼ tsp Kosher salt
½ tsp Freshly ground black pepper
1 tsp Minced parsley
Pinch of ground red pepper
1 tbsp Snipped chives
1
Heat the extra-virgin olive oil in a large saucepan over medium heat. Add the leeks and cook, stirring, for about 5 minutes, until soft. Add the cauliflower, broth, salt and black pepper and bring to a boil. Reduce the heat, then cover and simmer for 20 to 25 minutes, until the vegetables are soft.
2
Let the soup cool slightly. Puree the soup, in batches, in a blender until smooth. Return the soup to the pan and add the parsley and ground red pepper. Heat the soup through and garnish with chives before serving.
Ingredients
2 tbsp Extra-virgin olive oil
2 Small leeks, white and pale green parts only, thoroughly washed and chopped (about 1¼ cups)
1 Medium head cauliflower, broken into florets and thinly sliced
5 cups Organic low-sodium vegetable or chicken broth or stock
1 ¼ tsp Kosher salt
½ tsp Freshly ground black pepper
1 tsp Minced parsley
Pinch of ground red pepper
1 tbsp Snipped chives
