“Light, creamy, low-fat soup.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour 1/2 cup vegetable broth into a large saucepan.
  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. Add rest of broth, cauliflower& potatoes.
  4. Bring to boil over med-high heat.
  5. Cover& reduce heat to medium low,& simmer until potatoes& cauliflower are soft enough to puree.
  6. Using a food processor or immersion blender, puree the soup then return to pot to gently warm.
  7. Add salt& freshly ground pepper to taste.

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