Creamy Cauliflower Leek Soup | PCC Natural Markets

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Creamy Cauliflower Leek Soup

Serves: 4

Your rating: None (10 votes)
Your rating: None (10 votes)

This simple and satisfying soup is packed with nutrients and the fresh spring flavors of cauliflower and leeks. We use Greek yogurt in place of heavier crème fraîche to give it an even lighter taste.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Halve leeks lengthwise, then slice into half-moon shapes approximately 1/2-inch-thick. In a colander, rinse thoroughly to remove any dirt between layers.

In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring frequently, until tender, about 8 minutes. Do not brown.

Add cauliflower and water or stock and increase the heat to high. When soup boils, reduce heat to a simmer. Cook until cauliflower is falling-apart tender. Add yogurt and return the soup to a boil. Remove from the heat.

Using a food mill, blender or food processor, purée soup as finely as possible. Season with salt and pepper. If needed, thin to desired consistency with water, stock or milk.

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