Cauliflower-Leek Soup


Cauliflower-Leek Soup


Quantity Ingredients
2 tablespoons fresh lemon juice
7 cups (about 2 1/2 lbs) cauliflower florets
1 1/2 tablespoons butter, divided
3 cups (about 2 large) thinly sliced leek
1/4 teaspoon sea salt
2 (14-ounce) cans vegetable broth, divided
1/8 teaspoon white pepper
4 teaspoons minced fresh chives
cooking spray
a dash of ground nutmeg


Bring 4 quarts (16 cups) water to a boil in a Dutch oven, and stir in juice. Add cauliflower, reduce heat, and simmer 15 minutes or until tender. Drain.

Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek and salt; cover and cook 5 minutes, stirring occasionally. Reduce heat to medium-low; cook 5 minutes or until tender (do not brown), stirring occasionally. Combine leek and cauliflower.

Place half of cauliflower mixture and 1 cup broth in a blender; process until smooth. Pour puréed mixture into a large bowl. Repeat procedure with remaining cauliflower mixture and 1 cup broth.

Melt 1 tablespoon butter over medium heat in Dutch oven. Cook 3 minutes or until lightly browned, stirring occasionally. Add cauliflower puree and remaining broth. Simmer 5 minutes. Stir in pepper and nutmeg. Sprinkle each serving with 1/2 teaspoon chives.

Recipe serves 8.

Nutrition Information for a 3/4 cup serving: Calories 83; Fat 3 grams; Protein 4.2 grams; Carbohydrate 13.4 grams; Cholesterol 6 mg; Calcium 52 mg; Sodium 565 mg; Fiber 4.2 grams; Iron 1.3 mg