Cauliflower, Leek & Apple Soup
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
1 leek, finely chopped (white and light green parts only)
½ cauliflower, trimmed and chopped into small florets
2 small McIntosh apples, peeled, cored and diced
4 cups vegetable broth
¼ cup chopped fresh parsley, to serve
1 tbsp olive oil
1 leek, finely chopped (white and light green parts only)
½ cauliflower, trimmed and chopped into small florets
2 small McIntosh apples, peeled, cored and diced
4 cups vegetable broth
¼ cup chopped fresh parsley, to serve
Directions
1Heat 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.
2Add 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.
3Using 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.
Disclaimer
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Personal Note
Personal Note
