Description
This is a lower-carb version of Potato Leek soup with much more fiber to keep you full longer.
Ingredients
Scale
1 tablespoon extra virgin olive oil
1 tablespoon non-hydrogenated margarine, like Earth Balance
3 medium-sized leeks, diced small
1 cup chopped yellow onion
½ teaspoon sea salt
3 cloves garlic, minced
1 large cauliflower, broken down into small florets
4 cups low-sodium vegetable broth
1 tablespoon fresh rosemary, finely chopped
2 tablespoons nutritional yeast
freshly ground black pepper
Instructions
- Heat a large pot over medium-high heat and add the oil and margarine. Add the leeks, onion, and sea salt and sauté for about 5 minutes, stirring often, until the onion begins to turn translucent. Add the garlic and stir well. Cook for 1 more minute.
- Add the cauliflower, vegetable broth, and rosemary, cover with lid, and bring to a boil. Reduce heat to a simmer and cook for about 25 minutes, until the cauliflower is soft and mashable.
- Remove the soup from the heat, stir in nutritional yeast and let cool for 5 minutes. Carefully use an immersion blender to blend the soup in the pot until smooth. Add pepper to taste and serve immediately.