Description
This will be my 5th posted recipe moving me from preemie to undiscovered chef for the pac 2011! 8) that's one way to get me to stop procrastinating! A good friend of mine made this one day when i was visiting and i was so impressed with the taste and simplicity that i had to make my own version. She used chicken bullion but i personally prefer home made chicken stock or at least canned (low-sodium) when i'm out of my own. This soup is very versatile and healthy. Lovely to eat as is or use as a base for whatever you want to add. It makes a great "cream" base for those that are lactose intolerant and gluten sensitive (and to hide those veggies from picky kids, big & small). I've added broccoli with the cauliflower but didn't really care for the colour so would likely add it pre-steamed at the end next time.
Ingredients
- Extra Virgin Olive Oil
- Garlic Cloves
- Head Cauliflower
- Leeks
- Chicken Stock
- Sea Salt
- Fresh Ground Pepper