Cream of Cauliflower Soup

email
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 T Olive Oil1 Large Onion, chopped4 Large Leeks (shite and tender green) Split, washed and sliced into 1/2 inch slices (about 4 cups)1 Large Potato peeled and cut into 1/2 inch cubes1 Large Head of Cauliflower, broken into florets (about 4.5 cups)1 quart vegetable brothWater if needed1 Cup Buttermilk1/2 Teaspoon sea salt1/2 Teaspoon pepperWatercress (optional)
Directions
In a large saucepan, heat oil over medium-high heat. Add onion and leeks, stir well, reduce heat to medium, and cover. Gently cook, stirring once or twice, until onions start to become soft and translucent, about 10 minutes
Add potato, cauliflower, and broth. Broth should just barely cover the vegetables - if not enough, add water to cover. Raise heat to high and bring to a boil, then reduce to medium and simmer, partially covered for 25 ot 30 minutes, or until vegetables are tender.
Puree soup using a hand held immersion blender. Alternatively, let soup cool for 10 minutes and transfer vegetables and broth in batches to a blender, puree until smooth, return to pan.
Stir in buttermilk, salt and pepper, and mix until blended. Reheat until hot if necessary. To serve, ladle into bowls and sprinkle each serving with chopped watercress and a few grindings of black pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user MEAKSPEAK120.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 194.2
  • Total Fat: 5.4 g
  • Cholesterol: 1.6 mg
  • Sodium: 921.6 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 6.5 g

Member Reviews