The other day I read that cauliflower is the new Brussels sprouts on the restaurant scene.
Although I hate to see the Brussels sprout trend go away…
I’m SUPER EXCITED about the replacement vegetable!
I have been a fan of this veggie since I was little, I can eat an entire head at one sitting.
I stopped eating meat in the 6th grade and ever since this has been a staple in my diet.
I like it raw, I like it steamed and I love it as the base for my pizza.
But…I have never used it as a base for a creamy soup.
I eat healthy, my husband eats things that taste good.
After he tried this soup, he almost ate the whole pot.
He had no idea that it was not my usual potato and leek soup.
I was shocked…
A creamy, healthy veggie filled soup that tastes rich.
I’m telling y’all…
MAKE THIS SOUP
- 2 tsp EVOO
- 1 cup water
- 1½ cup thinly sliced leeks, white and light green parts only
- 4 cloves garlic, minced
- ¼ cup low-fat milk (heavy cream would be awesome too)
- 1 large Yukon Gold potato, peeled and diced
- 1 large head cauliflower florets (I used half regular and half orange)
- ⅛ cup Sauvignon Blanc
- 2 cups chicken broth
- ¼ cup shredded cheddar cheese
- salt & pepper to taste
- shredded cheddar cheese
- turkey bacon or regular bacon bits
- In a large pan, heat oil on medium-low.
- Add leeks and cook, stirring occasionally for 5 minutes.
- Add garlic and white wine and cook, stirring, for 1 minute.
- Add potato, cauliflower, chicken broth, 1 cupr water and increase heat to boil.
- When boiling, decrease heat to low, cover and simmer until potatoes and cauliflower are very tender, 20 minutes.
- Add milk or cream.
- Using an immersion blender or regular blender, blend until smooth.
- Cook bacon, chop and set aside.
- Stir in ¼ cup cheese until melted.
- Season with salt and pepper.
- Ladle soup into bowls and top with cheese, bacon and scallions.