Creamy Cauliflower Soup

Creamy Cauliflower Soup

Another ‘creamy’ soup from Dr. Hyman’s book The Ultra Metabolism Cookbook. This cookbook is a “God Send” from my sister. It has been a blessing to have it. It is full of great recipes and the Creamy Cauliflower is one of them!

Creamy Cauliflower Soup
Author: 
Recipe type: Appetiser and Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
The fresh herbs add a nice flavor and color to this smooth and creamy soup.
Ingredients
  • 2 tablespoons 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
  • 1¼ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon minced parsley
  • Pinch of ground red pepper
  • 1 tablespoon snipped chives
Instructions
  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.

 

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