Add the leeks and onion and saute until the onions are starting to caramelize and the leeks are starting to turn golden brown. 1 tablespoon olive oil 2 leeks sliced (use only the white parts) 1 small head of cauliflower, cut into florets (about 9 ounces) 3 cups low sodium vegetable broth 5 ounces Cabot Seriously Sharp Cheddar, cubed or shredded (about 1¼ cups)Salt, pepper to taste Handful of chopped chives for garnish. Heat the oil and butter in a large saucepan before adding the chopped onion and leek. If pressed, The Princess will request minestrone. Add 4 to 5 cups of chicken broth, or enough to cover the vegetables. Once melted, taste and adjust the seasonings as needed and garnish with chopped chives before serving. Mix in vegetarian Parmesan and chives. Eat it on its own or dip some crusty bread into it. And that I can put soup back on our weekly menu. Add leeks and cook until golden, 4 minutes. I use a hand held blender to do this. Recipe and photo courtesy of Food, Pleasure and Health. This soup is DROOL-WORTHY. Required fields are marked *. Reduce heat and simmer about 40 minutes or until cauliflower is soft and tender. Get the guide by clicking the link below or by requesting the library password at the end of this post. Turn off heat and allow to cool for at least 10 minutes. Then add Cabot Seriously Sharp Cheddar cheese (cubed or shredded), letting it slowly melt. Cook, stirring frequently, for about 8 to 10 minutes. Add the chopped leeks, cauliflower and remaining ingredients to a large dutch oven or soup pot. BRING it back to simmer in the same sauce pan then add cheese letting it melt slowly. The soup will look a little grainy and separated when defrosted. Arrange cauliflower florets on a baking sheet; … Melt the butter in a large pot over a low heat. There are no reviews yet. By roasting the cauliflower and garlic before it is turned into soup … Add in the garlic and saute for another 2 minutes until browned and fragrant. Allow it to cool for a little bit then blend it to a velvety consistency. . Don’t panic. Although to be fair to her, she doesn’t moan nearly as much as she used to when it appears on the dinner table. Ingredients. As most soups can be made in advance, and reheat quite quickly, it is the perfect meal when family members are eating at different times. Heat butter in a large soup pot and saute the leeks and cauliflower with the garlic in the butter/oil, for 5-10 minutes. Add the chicken or vegetable stock and bring to the boil. Reduce the heat to low, and cover the pot with a lid. Stir briefly then pour in 1 litre of vegetable sto… Preheat the oven 180°C/gas mark 4 and lightly oil a baking sheet. And I have given up trying to appease her as I think that hearty soups really are the ideal meal for busy winter days. Try our Creamy Cheesy Cauliflower Soup recipe for another delicious cauliflower soup. Once the cauliflower is soft, use an immersion blender to blend the soup until it's smooth and creamy. Your email address will not be published. In a large saute pan, heat two tablespoons olive oil over medium heat. Add the cauliflower, vegetable broth, and water, then stir. Mash with a potato masher the other half of the soup. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and … Creamy Cauliflower and Leek Soup is my low carb homage to the soup of my past. As a cooperative of 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Uncover and remove the thyme. This soup is at its absolute best when made with leeks. * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please share your thoughts on this cauliflower and leek soup after you’ve tried it by rating and reviewing the recipe. Pour the thickened cheese and leek sauce over the cauliflower, ensuring all the florets are covered. Bring to the soup to the boil. It melts well and adds additional flavour to the soup. Update Notes: This post was originally published on 4th August 2016. Once melted, taste and adjust the seasonings as needed. Remove the soup from heat. Add the chopped onion and sauté over medium heat until tender, approximately 3 minutes. Add cauliflower florets and vegetable broth and let simmer for approximately 20-25 minutes, until softened. 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