Cauliflower Leek Soup

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This soup’s bursting with the fresh flavors of cauliflower and leek. Soak it up every last drop with Sister Schubert’s^® Dinner Yeast Rolls.

READY In

35 Minutes

PREP TIME

5 Minutes

COOK TIME

30 Minutes

SERVES

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3 tablespoons unsalted butter

3 leeks, cleaned well, roughly chopped

1 large head cauliflower (about 2 pounds), chopped into florets

3 cloves garlic, roughly chopped

4 cups vegetable broth

Salt and freshly ground black pepper

Sister Schubert’s® Sister Schubert’s® Dinner Yeast Rolls

Drizzle of heavy cream for serving (optional)

Chopped chives for serving

Chop leeks and separate pieces of cauliflower.

Heat butter in a large pot over medium heat. Add leeks, cauliflower and garlic.

Sauté for 10 minutes. Stir in broth and water and bring mixture to a boil. Reduce heat, cover and simmer 20 minutes.

Remove soup from heat. Blend soup with an immersion or high-speed blender until very smooth. Season with salt and pepper.

Ladle soup into bowls, drizzle with a swirl of cream and top with chopped chives. Serve with rolls.