20-Minute Cauliflower Soup
Pressed for time? This simple, hearty soup will warm you up while providing a dose of veggies. For an even faster option, swap out the fresh vegetables for a bag of frozen cauliflower and a coarsely grated Russet potato.
Ingredients
20-Minute Cauliflower Soup
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 1 medium onion, chopped
- 1 leek (white and light green parts), chopped
- 2 cloves garlic, finely chopped
- 1 small head cauliflower (about 2 pounds), cored and sliced
- 4 cups lower-sodium chicken broth
- 1/2 cup heavy cream
- Cracked pepper, for serving
Chive Oil
- 1 bunch chives
- 1/2 cup canola or grapeseed oil
Instructions
- Heat butter and oil in large pot on medium. Add onion, leek and 1⁄2 teaspoon salt and cook, covered, stirring occasionally, until very tender (but not brown), 10 to 12 minutes.
- Stir in garlic and cook 1 minute. Add cauliflower, broth and cream and simmer until cauliflower is tender, 15 to 18 minutes.
- Using handheld blender (or standard blender, in batches), puree until smooth.
- Make Chive Oil: In blender, puree chives and 1⁄2 cup canola or grapeseed oil until smooth. Transfer to small saucepan and cook on medium until mixture begins to simmer, about 3 minutes. Pour through a coffee filter set over a measuring cup.
- Serve drizzled with Chive Oil and cracked pepper, if desired.
Nutrition
Calories: 245kcalCarbohydrates: 14gProtein: 8gFat: 19gSaturated Fat: 10gSodium: 355mgFiber: 3g
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