Saturday, February 25, 2017

Cauliflower Soup

Ingredients for 4 servings

¼ tsp. ground black pepper
1 bay leaf
1 head cauliflower, separated into florets
1 leek, white part only, chopped (or ½ cup chopped Spanish onion)
1 medium all-purpose potato, cut into 1-inch cubes
1 tsp. dried thyme leaves, crushed
1 Vegetable Bouillon Cube
2 slices bacon, crisp-cooked and crumbled (optional)
2 Tbsp. butter
4 cups water


Melt the butter in large saucepot and cook leek over medium heat, stirring occasionally, until tender, about 4 minutes. Stir in water, cauliflower, potato, Vegetarian Vegetable Bouillon Cube, bay leaf and thyme. Bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 30 minutes or until cauliflower and potato are tender. Remove bay leaf.

Puree soup with hand-held/immersion blender or in blender. Season, if desired, with salt and ground black pepper. Garnish with bacon.

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