Let this soup warm you up on a cold, winter afternoon. It is so easy to prepare with your hand blender.
1 tablespoon olive oil
1 medium leek, white and light green parts only, thinly sliced
1 medium head cauliflower, about 2½ pounds, cut into florets
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground pepper
¼ teaspoon caraway seeds
4 cups vegetable broth
Nutritional information per serving (about 1 cup): Calories 76 (30% from fat)
• carb. 10g • sugar 4g • pro. 4g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 991mg • calc. 53mg • fiber 4g
Heat the olive oil in a medium stockpot set over medium heat. Once warm, add the leeks and gently sauté until soft and fragrant, about 5 minutes, being careful that they do not pick up any color.
Add the florets and 1 teaspoon of the salt, pepper and caraway seeds. Stir and gently sauté for an additional couple of minutes. Add the broth and remaining salt, and simmer, partially covered, until the cauliflower is very tender, about 20 to 25 minutes.
Remove soup from heat. Select Medium and blend, using a gentle up-and-down motion. Gradually increase to High until very smooth, about 1 to 2 minutes. If the soup seems too thick, add additional stock or water until desired consistency is achieved.
Taste and adjust seasoning as desired.
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