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Cauliflower Soup

1 tb Canola oil
1 sm Onion; thinly sliced
2 Leeks; white part only and sliced
4 c Cauliflower florets
1 Potato; peeled and sliced
6 c Vegetable broth
2 ts Butter
White pepper; to taste, (optional)
4 sl Country bread; 1/2-inch thick, toasted & cut in half
1/2 c Freshly grated parmesan cheese
2 tb Chopped fresh parsley


In a Dutch oven, heat oil over medium heat.


Add onion and cook, stirring, for 2 minutes.


Add leeks; cook, stirring frequently, until vegetables soften and begin to brown, 5 to 7 minutes.


Add cauliflower and potato; cook, stirring often, until cauliflower begins to soften, 5 to 7 minutes more. (If vegetables start to stick, add a little water).


Add broth and bring to a simmer. Cover and simmer over low heat until vegetables are tender, about 15 minutes.


Puree. If the soup seems too thick, add hot water to achieve desired consistency. Stir in butter.


Divide toasts among 8 soup plates. Sprinkle with cheese and ladle soup over toast. Garnish with parsley and serve.


This soup will keep covered, in the refrigerator for up to 2 days.





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