Frozen cauliflower makes this soup the fastest ever. Be sure to use high-quality paprika that’s relatively fresh. Substitute gluten-free, hearty whole-grain, or any kind of bread you have on hand for the croutons; or skip the croutons and top with a drizzle of flavorful olive oil, pumpkin-seed oil, or white truffle oil for a luxurious finish. Vegan
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
3 tablespoons olive oil (divided)
1 medium leek (thinly sliced, white and green parts)
7 stalks celery (thinly sliced)
1 pound frozen cauliflower
4 cups low-sodium vegetable broth
12 small, thin slices baguette
2 cloves garlic (pressed)
2 teaspoons smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat 1 tablespoon olive oil in a medium pot over medium heat. Add leek and celery, and cook for 4 minutes until just softened, being careful not to burn. Add cauliflower and broth; bring to a boil, reduce heat, and simmer, covered, until vegetables are tender, about 10–15 minutes.
While soup is cooking, preheat broiler. Arrange baguette slices on a baking sheet. In a small bowl, combine remaining 2 tablespoons oil, garlic, paprika, salt, and pepper, and mix well. Brush bread slices with oil mixture and broil for 1–2 minutes, until crispy.
When soup is done, purée in batches until smooth and creamy. Return to pot and season with salt and pepper. Divide among bowls, top each serving with two croutons, and serve immediately.
Recipe Additional Notes:
PER SERVING: 143 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 16g carb, 4g fiber, 305mg sodium
Fri, 2011-11-18 16:34