Easy Cauliflower Leek Soup

• Vegetarian
• Gluten free

• Produce

  • 1 head Cauliflower
  • 3 cloves Garlic
  • 2 Leeks, large

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Half and half
  • 1 Thyme or grated cheddar cheese, fresh

Found on kristineskitchenblog.com

Description

Ingredients

• 2 large leeks, white and light green parts only
• 2 tablespoons olive oil
• 1 head cauliflower (about 2 pounds)
• 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ cup half and half (or milk)
• salt and pepper, to taste
• fresh thyme or grated cheddar cheese for serving, if desired

Directions

• Slice the leeks in halve lengthwise, and then slice into ¼-inch wide half-rounds. Rinse well in a colander under cold water; drain.
• Heat olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring often, until they begin to soften, about 3 minutes.
• Meanwhile, rinse cauliflower, core, and chop into 1-inch pieces. (This is most easily done by first cutting the cauliflower in half, and then into fourths. Slice out the core, and cut the florets apart.)
• Add the garlic to the pot with the leeks and cook, stirring, for 1 minute. Add the cauliflower; cook for 2 minutes to lightly brown.
• Pour the vegetable broth into the pot. Increase the heat and bring to a boil. Reduce heat to a low simmer, cover, and cook for about 15 minutes, until cauliflower is tender when pierced with a fork.
• Puree soup using an immersion blender or regular blender. If transferring to a regular blender, do so in batches. Do not fill the blender more than half full each time. Return the soup to the pot after blending.
• Once soup is pureed, stir in half n half (or milk), and season to taste with salt and pepper. Serve garnished with fresh thyme and/or cheddar cheese, if desired.