Cream of Cauliflower Soup

1. 1

   Pour 1/2 cup vegetable broth into a large saucepan.

2. 2

   Bring to boil over med-high heat& cook onion& leek, reducing heat to medium, and stirring often until vegetables are soft, (about 7 minutes).

3. 3

   Add rest of broth, cauliflower& potatoes.

4. 4

   Bring to boil over med-high heat.

5. 5

   Cover& reduce heat to medium low,& simmer until potatoes& cauliflower are soft enough to puree.

6. 6

   Using a food processor or immersion blender, puree the soup then return to pot to gently warm.

7. 7

   Add salt& freshly ground pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.