Creamy Cauliflower Leek Soup

Your rating: None (8 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This simple and satisfying soup is packed with nutrients and the fresh spring flavors of cauliflower and leeks. We use Greek yogurt in place of heavier crème fraîche to give it an even lighter taste.

Ingredients

Preparation

Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. In a colander, rinse the leeks thoroughly to remove any dirt between layers.

In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they’re tender. Do not let the leeks brown.

Add the cauliflower and water or chicken stock and raise the heat to high. When the soup boils, turn the heat down to a simmer. Cook until the cauliflower is falling-apart tender. Add the yogurt and return the soup to a boil. Remove from heat.

Using a food mill, blender or food processor, purée the soup as finely as possible. Season with salt and freshly ground pepper. If needed, thin to desired consistency with milk or water.

Source: Sound Consumer May 2006

Learn more about our recipes. View guidelines »

More about: cauliflower, cruciferous vegetables, leeks, soup, yogurt

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login