Leek and Cauliflower Soup
- 1 of 3 Wash and dry the leek slices well. Heat 1 tbsp each butter and oil in a medium pot over medium heat. Add the leeks, reduce heat to medium low and cook, stirring frequently, until softened but not browned, 5 minutes. Transfer to a bowl.
- 2 of 3 To pot, add remaining 1 tbsp each butter and oil. Add cauliflower, increase heat to medium-high and cook, stirring occasionally, until browned, about 7 minutes. Add chicken stock, 1/2 tsp dill, and cooked leeks. Cover and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove pot from heat and let cool 3 minutes.
- 3 of 3 Blend with immersion blender (or transfer in batches to a blender and carefully pulse) until smooth. Stir in salt, vinegar, pepper and remaining 1 tsp dill. Serve garnished with shredded cheddar and fresh dill sprigs.
Servings Per Recipe: 4
Per Serving: 11 g carb., 5 g sat. fat, 14 g Fat, total, 1320 mg sodium, 13 g pro., 4 g sugar, 1 g fiber, 220 kcal cal.