- Prep Time
- 10 mins
- Total Time
- 35 mins
- 1 tbsp
- olive oil
- 15 mL
- leek, finely chopped (white and light green parts only)
- cauliflower, trimmed and chopped into small florets
- small McIntosh apples, peeled, cored and diced
- 4 cups
- vegetable broth
- 1 L
- 1/4 cup
- chopped fresh parsley, to serve
- 60 mL
Heat the oil in a large saucepan over medium-high heat. Add the leek and cook, stirring often, until starting to turn golden, about 4 min.
Add the cauliflower, apples, broth and 2 cups (500 mL) water. Bring to a boil. Reduce heat and simmer until apple and cauliflower are fork-tender, about 15 min.
Using a hand-held blender, or food processor, process the cauliflower mixture until creamy and smooth, about 2 min. Return soup to saucepan and warm over medium-low heat until heated through. Divide soup among 6 bowls and garnish with parsley.
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