20-Minute Cauliflower Soup
10m prep 30m cook 40m ready
A creamy cauliflower soup made with leeks and onions, finished with a vibrant chive oil.
Ingredients
- 14.8 ml butter
- 14.8 ml extra virgin olive oil
- 1 medium onion chopped
- 1 leek (white and light-green parts) chopped
- 2.46 ml salt
- 2 clove garlic finely chopped
- 1 small head cauliflower (about 2 pounds) cored and sliced
- 946 ml low-sodium chicken broth
- 118 ml heavy cream
- Cracked pepper
- 1 bunch chives
- 118 ml canola or grapeseed oil
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 169 mg
- Iron: 2.03 mg
- Magnesium: 28.9 mg
- Phosphorus: 181 mg
- Potassium: 632 mg
- Zinc: 1.17 mg
Let's Cook
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Step 1.
Heat butter and oil in large pot on medium. Add the onion, leek and salt and cook, covered, stirring occasionally, until very tender (but not brown), 10 to 12 minutes.
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Step 2.
Stir in garlic and cook 1 minute. Add cauliflower, broth and cream and simmer until cauliflower is tender, 15 to 18 minutes.
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Step 3.
Meanwhile, make chive oil: In blender, puree chives and oil until smooth. Transfer mixture to small saucepan and cook on medium until it begins to simmer, about 3 minutes. Pour hot mixture through a coffee filter set over a measuring cup to strain.
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Step 4.
Using immersion blender (or standard blender, working in batches), puree soup until smooth.
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Step 5.
Serve drizzled with chive oil and cracked pepper, if desired.
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