20-Minute Cauliflower Soup
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
A creamy cauliflower soup made with leeks and onions, finished with a vibrant chive oil.
Ingredients
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 medium onion chopped
- 1 leek (white and light-green parts) chopped
- 1/2 tsp salt
- 2 clove garlic finely chopped
- 1 small head cauliflower (about 2 pounds) cored and sliced
- 4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Cracked pepper
- 1 bunch chives
- 1/2 cup canola or grapeseed oil
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 169 mg
- Iron: 2.03 mg
- Magnesium: 28.9 mg
- Phosphorus: 181 mg
- Potassium: 632 mg
- Zinc: 1.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Cracked pepper
- 1 bunch chives
- 1/2 cup canola or grapeseed oil
Prepare
- Chop 1 medium onion
- Chop 1 leek (white and light-green parts)
- 2 clove garlic, finely chopped
- 1 small head cauliflower (about 2 pounds), cored and sliced
Let's Cook
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Step 1.
Heat butter and oil in large pot on medium. Add the onion, leek and salt and cook, covered, stirring occasionally, until very tender (but not brown), 10 to 12 minutes.
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Step 2.
Stir in garlic and cook 1 minute. Add cauliflower, broth and cream and simmer until cauliflower is tender, 15 to 18 minutes.
-
Step 3.
Meanwhile, make chive oil: In blender, puree chives and oil until smooth. Transfer mixture to small saucepan and cook on medium until it begins to simmer, about 3 minutes. Pour hot mixture through a coffee filter set over a measuring cup to strain.
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Step 4.
Using immersion blender (or standard blender, working in batches), puree soup until smooth.
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Step 5.
Serve drizzled with chive oil and cracked pepper, if desired.