Cauliflower & Leek Soup
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 leeks, cut into 1 inch pieces
- 1 large head cauliflower, chopped
- 8 cups vegetable broth
- 3 cloves garlic, finely chopped
- Salt and ground black pepper to taste
- 1 cup heavy cream (optional)
Directions
1. Heat the olive oil and butter in a large pot over medium heat, and sauté the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Add a little variety to your diet with this easy, healthy soup. It’s low carb, serves 12, and is great for Fall.
