Creamy Cauliflower Leek Soup

5.0(13)

Make and share this Creamy Cauliflower Leek Soup recipe from Food.com.

by Outta Here·published 2006-09-20

Cauliflower

Servings

(2–4)

Total time

40 min

prep 20 min

Calories / serving

569 kcal

Ingredients (6)

serves

Instructions (5 steps)

01Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
02In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they’re tender. Do not let brown.
03Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
04Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.

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Rich recipe — supports nutrition-aware planning.