The cauliflower replaces the traditional potatoes for a lower-carb version of this classic soup. This satisfying soup can be served hot or cold.
Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 1 Tbsp. vegetable oil
- 2 medium leeks, white parts only, sliced
- 1 medium onion, diced
- 1 large head cauliflower, cut into florets
- 4 cups chicken stock
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 Tbsp. finely minced chives for garnish
- Heat the oil in a large soup pot over medium heat. Cook the leeks and onion for 3 to 4 minutes, stirring, until tender. Be careful not to overcook the leeks and onion; they should retain their original color.
- Add the cauliflower and stock and bring to a boil. Reduce the heat and simmer, covered, for about 20 minutes or until the cauliflower is tender.
- Transfer the soup to a blender, working in batches if necessary so that blender is no more than half full, and purée until smooth. Return the soup to the pot to warm; season with salt and pepper.
- Serve the soup in warm soup bowls and garnish with a sprinkling of fresh chives.