Cauliflower Broccoli Soup

1. 1

   In a large heavy-bottomed pot, heat oil over medium-low heat. Add leeks, garlic, and a pinch of salt; reduce the heat to low and cook, stirring frequently, for 10-15 minutes, or until the leeks are very soft but not browned.

2. 2

   Add water, increase the heat to medium-high, and bring to a boil. Add cauliflower and a large pinch of salt. Bring the water back to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the cauliflower is very tender.

3. 3

   Increase the heat to medium-high, and bring the water back to a rapid boil. Add broccoli florets, cover, and cook for 4-5 minutes, or until the broccoli florets are tender and the cauliflower is falling apart. Turn off the heat and puree with an immersion blender, or in batches in a stand blender. (Let it blend for a while-you want the soup as smooth as possible.)

4. 4

   Season the soup with salt and pepper to taste. Ladle into bowls, and serve warm. Leftovers will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.