20-Minute Cauliflower Soup
Jump to recipeShort on time? This quick and easy soup will warm you up while filling your body with veggies. For a quicker alternative, ditch the fresh vegetables and replace with a package of frozen cauliflower and one coarsely grated Russet potato.
Ingredients
20-Minute Cauliflower Soup
- 1 Tbsp.
unsalted butter
- 1 Tbsp.
extra virgin olive oil
- 1
medium onion, chopped
- 1
leek (white and light green parts), chopped
- 2
cloves garlic, finely chopped
- 1
small head cauliflower (about 2 pounds), cored and sliced
- 4 cups
lower-sodium chicken broth
- 1/2 cup
heavy cream
Cracked pepper, for serving
Chive Oil
- 1
bunch chives
- 1/2 cup
canola or grapeseed oil
Directions
- Step 1Heat butter and oil in large pot on medium. Add onion, leek and 1⁄2 teaspoon salt and cook, covered, stirring occasionally, until very tender (but not brown), 10 to 12 minutes.
- Step 2 Stir in garlic and cook 1 minute. Add cauliflower, broth and cream and simmer until cauliflower is tender, 15 to 18 minutes.
- Step 3Using handheld blender (or standard blender, in batches), puree until smooth.
- Step 4Make Chive Oil: In blender, puree chives and 1⁄2 cup canola or grapeseed oil until smooth. Transfer to small saucepan and cook on medium until mixture begins to simmer, about 3 minutes. Pour through a coffee filter set over a measuring cup.
- Step 5Serve drizzled with Chive Oil and cracked pepper, if desired.
Nutritional information (per bowl): About 245 cals, 8 g protein, 14 g carbs, 19 g fat (10 g sat), 3 g fiber, 355 mg sodium.
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