Cream of Cauliflower Soup
A rich and creamy cauliflower soup, which is both aromatic and hearty. This makes a wonderful lunch or appetizer, and is lovely served with sliced green onions on top.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2 leeks, including 2 inches of the green part
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 chopped celery rib with some of the leaves
- 2 tablespoons minced garlic
- 2 teaspoons curry powder
- 2 teaspoons ground ginger
- 6 cups (1500ml) chicken broth
- Juice of 1/2 lemon
- 1 head cauliflower in florets
- 1 cup (250ml) Half & Half (light cream)
- Salt and black pepper, to taste
Instructions
- Cut the leeks in half lengthwise then thinly slice them crosswise.
- Heat the oil and butter in a pot over a low heat.
- Wilt the leeks and celery with leaves in there until they are soft.
- This will take about 10 minutes.
- Add the garlic during the final 5 minutes.
- Stir in the ginger and curry powder then cook for a minute over a very low heat.
- Add the broth, cauliflower and lemon juice.
- Turn the heat up to high and bring the soup to a boil.
- Turn down the heat and simmer, partly covered, for 15 minutes or until the cauliflower is nice and tender.
- Purée using the food processor until smooth, adding the Half & Half via the feed tube.
- You can add extra broth now until you get the right consistency.
- Season to taste with salt and black pepper.
Find it online: https://victoriahaneveer.com/cream-of-cauliflower-soup/