Cauliflower Soup

1          medium leek, cleaned well, white and light green parts only,
cut into 1-inch pieces

1          tablespoon olive oil

1          medium head cauliflower, about 2½ pounds, cut into florets

2          teaspoons kosher salt, divided

¼         teaspoon freshly ground black pepper

¼         teaspoon caraway seeds

4          cups vegetable broth

            Dill, for garnish (optional)

Nutritional information per serving (about 1 cup):

Calories 76 (30% from fat) • carb. 10g • sugars 4g • pro. 4g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 991mg • calc. 53mg • fiber 4g

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.