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Purple Cauliflower Soup With Walnut Oil

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“Here's another recipe for colored cauliflower. But if what you have is white cauliflower and white potatoes, they will work just fine and the soup will be delicious--just not purple. If you're counting calories, you can use skim or low fat milk.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.
  2. Add cauliflower, potatoes, milk and salt and bring to a simmer.
  3. Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
  4. Remove the vegetables from the heat, let cool slightly and purée them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.).
  5. If serving warm, reheat gently and serve with a drizzle of walnut oil.
  6. If serving cold, chill in the refrigerator before serving (also with walnut oil).

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