Creamy Cauliflower Leek Soup

1. 1

   Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.

2. 2

   Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.

3. 3

   Using immersion blender, puree all ingredients to desired consistency.

4. 4

   Add freshly grated nutmeg (I use about half); heat through.

5. 5

   Serve with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.