Cream of Cauliflower Soup

Name: Cream of Cauliflower Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 head cauliflower, cored and broken into florets; 1 rib celery rib, with extra leaves, coarsely chopped; 2 teaspoons curry powder; 2 Tbsps finely minced garlic; 2 teaspoons ground ginger; 237 milliliters half-and-half; 8 Juice of half a lemon; 2 leeks, including 2 inches of green, roots trimmed; 2 Tbsps olive oil; 8 servings Salt and freshly ground black pepper, to taste; 2 Tbsps unsalted butter; 1 liters chicken or vegetable broth (more if necessary)

You can never have too many soup recipes, so give Cream of Cauliflower Soup a try. This gluten free, primal, and vegetarian recipe serves 8. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 149 calories. It will be a hit at your Autumn event. Head to the store and pick up olive oil, juice of lemon, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut leeks in half lengthwise. Wash to remove dirt.Pat dry and thinly slice crosswise.

Ingredients you will need

Leek

Heat the oil with the butter in a heavy pot over lowheat. Wilt the leeks and celery with leaves until softened,10 minutes; add garlic during the last 5 minutes.

Ingredients you will need

Butter

Celery

Garlic

Leek

Cooking Oil

Equipment you will use

Pot

Stir in the curry powder and ginger, and cook oververy low heat to permeate the vegetables, 1 minute.

Ingredients you will need

Curry Powder

Vegetable

Ginger

Add the broth, lemon juice, and cauliflower florets.Raise the heat to high and bring to a boil; reduce theheat and simmer, partially covered, until the caulifloweris very tender, 15 minutes. Cool slightly.

Ingredients you will need

Cauliflower Florets