Name: Creamy Cauliflower Soup
Ingredients: 2 1/2 cups low-sodium chicken broth; 1 head cauliflower, cut into florets; Kosher salt and ground pepper; 8 small cauliflower leaves (or 2 large leaves, coarsely chopped); 1/4 teaspoon extra-virgin olive oil

Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.

Creamy Cauliflower Soup

chicken broth

cauliflower,

Kosher salt and ground pepper

cauliflower leaves (or 2 large leaves, coarsely chopped)

olive oil

Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).

Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

This three-ingredient cauliflower soup is an an easy, delicious way to get your vegetables, especially during the chilly winter months. 

Creamy Cauliflower Soup

Author : Martha Stewart

Ingredients

Instructions

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