Healthy Living Blog
Healthy Living Tips
| Posted 04.18.16
Cauliflower Leek Soup
This cauliflower leek soup is light, creamy, and tasty.
All Purpose Flour
Reduced Sodium Chicken or Vegetable Broth
1 bunch, about 3 or 4
Leeks, dark green stems removed
1 medium head
Kosher Salt and Fresh Pepper, to taste
Pepper, Dill Weed, and Tuscan Garlic
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, stir and cook 1 to 2 minutes.
Add broth, leeks, and cauliflower and bring to a boil. Cover and simmer on low for about 20 minutes, until cauliflower is soft.
Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste. Serve immediately.
More Meatless Mondays Recipes
Primavera Pasta with Breadcrumb Topping
Vegetarian Taco Salad
Quinoa, Corn, and Zucchini Medley
ILLNESS or SYMPTOM
Sore Mouth/Throat and Difficulty Swallowing
Changes in Sense of Taste or Smell