Cauliflower Leek Soup Recipe

Cauliflower Leek Soup Skinnytaste

WEBNov 17, 2014 · Coarsely chop them when washed. In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, stir and …

Rating: 5/5(13)
1. Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.
2. Coarsely chop them when washed.
3. In a medium soup pot, melt butter and add flour on low flame.
4. Using a wooden spoon, stir and cook 1 to 2 minutes.

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Creamy Cauliflower Soup Easy Low Carb

WEBDec 26, 2023 · In a small saucepan over medium heat, cook onion and garlic until tender. Add celery, cauliflower, chicken broth, and bay leaf. …

1. Cook onion and garlic in a small saucepan over medium heat until tender.
2. Add celery, cauliflower, chicken broth, and bay leaf. Bring to a boil, reduce heat to a simmer and cook 15 minutes uncovered (until tender).
3. Remove bay leaf and discard. Mix in cream cheese and using a hand blender pulse in the soup a few times to thicken the mixture. I like to pulse but leave a few chunks for texture.
4. Taste and season with salt & pepper. Garnish and serve.

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Cauliflower Leek Soup • Bakerita

WEBFeb 1, 2017 · Add the chicken or vegetable stock and dried thyme and bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, …

1. In a large saute pan, heat two tablespoons olive oil over medium heat. Add the leeks and onion and saute until the onions are starting to caramelize and the leeks are starting to turn golden brown.
2. Add the cauliflower and sauté until it starts to brown. Add the chicken or vegetable stock and dried thyme and bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until the cauliflower florets are tender and cooked through.
3. Add the roasted garlic if using, and lemon juice and use an immersion blender to puree the soup until smooth. You can also ladle the soup into a blender to blend until smooth.
4. Taste the soup for seasoning and add salt and pepper to taste. If it’s thicker than you’d like, thin it out with a bit of extra stock. Serve with a drizzle of olive oil, crispy prosciutto, and green onions.

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