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Prep Time
10 mins
Total Time
35 mins
Serves
6

Ingredients

1 tbsp
olive oil
15 mL
1
leek, finely chopped (white and light green parts only)
1/2
cauliflower, trimmed and chopped into small florets
2
small McIntosh apples, peeled, cored and diced
4 cups
vegetable broth
1 L
1/4 cup
chopped fresh parsley, to serve
60 mL

Directions

Step 1
Heat the oil in a large saucepan over medium-high heat. Add the leek and cook, stirring often, until starting to turn golden, about 4 min.
Step 2
Add the cauliflower, apples, broth and 2 cups (500 mL) water. Bring to a boil. Reduce heat and simmer until apple and cauliflower are fork-tender, about 15 min.
Step 3
Using a hand-held blender, or food processor, process the cauliflower mixture until creamy and smooth, about 2 min. Return soup to saucepan and warm over medium-low heat until heated through. Divide soup among 6 bowls and garnish with parsley.

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Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe)
Calories:
90
Fat:
2 g
Carbs:
14 g
Fibre:
3 g
Sugar:
9 g
Protein:
2 g
Sodium:
520 mg