Want something to keep you warm and lean on a cold winter's night? Here's a simple yet tasty alternative to potato leek soup. Great for those
watching their carbs or calories, or just looking for a different
vegetarian soup that tastes delicious. I'll admit, I served it with hearty, toasted pumpernickel bread, but I made up for the caliroes by omitting the "optional" heavy cream in this recipe.
Ingredients Needed: Makes twelve servings
2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
8 cups vegetable broth
3 cloves garlic, finely chopped
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)
1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
2. Remove the soup from heat. Blend the soup with an im…