Soups
Cauliflower Soup
Makes 6 cups
Cauliflower Soup
Makes 6 cups
Let this soup warm you up on a cold, winter afternoon. It is so easy to prepare with the Cuisinart®Hand Blender.
Nutritional information per serving (about 1 cup):Calories 76 (30% from fat)
carb. 10g
pro. 4g
fat 3g
sat. fat 0g
chol. 0mg
sod. 991mg
calc. 53mg
fiber 4g
carb. 10g
pro. 4g
fat 3g
sat. fat 0g
chol. 0mg
sod. 991mg
calc. 53mg
fiber 4g
Ingredients
- 1medium leek, cleaned well, white and light green parts only,
- cut into 1-inch pieces
- 1tablespoon olive oil
- 1medium head cauliflower, about 2½ pounds, cut into florets
- 2teaspoons kosher salt, divided
- ¼teaspoon freshly ground black pepper
- ¼teaspoon caraway seeds
- 4cups vegetable broth
- dill, for garnish (optional)
Preparation
- 1.Put the leek into the chopping cup. Select Speed 5 and process for about 8 seconds to chop.
- 2.Put the olive oil in a medium stockpot over medium heat. Once warm, add the leeks and gently sauté until soft and fragrant, about 5 minutes. Be careful not to let the leeks pick up any color.
- 3.Add the cauliflower florets and 1 teaspoon of the salt, all the pepper and caraway seeds. Stir together until coated and gently sauté for an additional couple of minutes. Add the broth and an additional ½ teaspoon of the salt and increase heat. Allow liquid to come to a boil and then reduce heat so that the liquid is just simmering.
- 4.Simmer for about 20 minutes, until the cauliflower is tender. Once tender, select Speed 5 and blend, using the blending attachment, in an up-and-down motion until smooth, about 1 to 2 minutes. If the soup seems too thick, add additional broth or water until desired consistency is achieved.
- 5.Taste and adjust seasoning as desired. Garnish with a sprig of fresh dill when serving.
