Creamy Cauliflower SoupSubmitted by: CAROJSCHU
IntroductionFrom "For the Love of Soup" by Jeanelle Mitchell From "For the Love of Soup" by Jeanelle Mitchell
1 tbsp unsalted butter
2 leeks, white parts only, cut in half lengthwise and thinly sliced
1 onion, chopped
2 stalks celery, chopped
2 cups low-sodium chicken or vegetable stock
4 cups water
6 cups chopped cauliflower
1/4 cup long-grain white rice
1 bay leaf
1 cup grated low-fat cheddar cheese or crumbled goat cheese (optional)
sea salt and freshly ground pepper
2 tbsp chopped fresh flat-leaf parsley
If using cheddar cheese, remember to taste the soup before adding salt. Nutritional info calculated with goat cheese.
Add stock, water, cauliflower, rice, and bay leaf and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice and vegetables are tender. Remove from heat, let cool slightly, and discard bay leaf.
Puree soup in the saucepan using an immersion blender, or transfer soup in batches to a blender or food processor and blend until smooth, then return soup to the saucepan. Stir in cheese (if using) and season with salt and pepper to taste. Simmer just until heated-do not boil-and serve garnished with parsley.