This creamy cauliflower soup gets extra flavor from garlic and rosemary.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4-6 |
Ingredients
- 2 tablespoons olive oil
- 1 cup sliced leeks, white and light green parts only
- 1 cup chopped peeled potato
- 1 tablespoon peeled chopped fresh ginger
- 1 sprig fresh rosemary
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium vegetable broth
- 2 1/2 cups cauliflower florets
- 1/2 cup garlic cloves
- 1/4 to 1/2 cup heavy cream
- Chopped fresh flat-leaf parsley, for serving
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 1/2 cups water and bring to a simmer.
- Add the cauliflower and garlic and simmer until the potatoes, cauliflower and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Add the cream and reheat the soup if necessary. Adjust the consistency with water and seasoning with salt and pepper.
- Serve hot sprinkled with the parsley and a few grinds of pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 152 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 449 mg |
Reviews
Okay soup. Found it bland even with the overpowering flavor of ginger. Something was missing from the flavor profile. I didn’t use the 1/2C garlic cloves, but did use about 1/4C garlic cloves, peeled and crushed. Would not make again.