Lite Soups - Leek and Cauliflower Soup

I admit I stole this recipe from another blog while surfing around one day online. It was described as having a creamy texture while not having any cream in the soup at all. After reading the ingredients I realized this soup would be ZERO points so I had to give it a try. It was as delicious and creamy as described and utterly guilt free. This is nice enough to serve at a dinner party or make a batch on the weekend and eat all week as a filling appetizer.

Enjoy!

Leek & Cauliflower Soup

Ingredients:

• 2 medium leeks, sliced into rounds and washed
• 1 medium sweet onion
• olive oil
• 1 large head cauliflower, cored and cut into florets
• ½ crown broccoli florets, optional
• 4 cups chicken stock (or vegetable stock)
• salt and pepper

Preparation:
In a large saucepan, saute onion and leeks with a bit of olive oil, until they soften but do not brown. Add cauliflower, broccoli, and stock and cook, covered, until cauliflower is tender, about 15 minutes.

Puree the soup in batches in the blender (or if you have an immersion blender like I do you can do this right in the pot) , placing pureed soup in a bowl. When finished pureeing, season to taste with salt and pepper.

Yield: 6 servings – zero WW points!