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Preparation time
10 minutes
Total time:
35 minutes
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Ingredients
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15 mL (1 tbsp.) butter
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1 leek, finely chopped (white part only)
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½ cauliflower, trimmed and cut into small florets
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2 small McIntosh apples, peeled, cored and diced
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1 L (4 cups) vegetable broth
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60 mL (¼ cup) chopped fresh parsley, to serve
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Directions
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Heat butter in a large saucepan over medium-high heat. Add the leek and cook, stirring often, until starting to turn golden, about 4 minutes.
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Add the cauliflower, apples, broth, and 500 mL (2 cups) water. Bring to a boil; Reduce heat and simmer until apple and cauliflower are tender when pierced with a fork, about 15 minutes.
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Using an immersion blender or food processor, pulse the cauliflower mixture until creamy and smooth, about 2 minutes. Return soup to saucepan and warm over medium-low heat until heated through. Divide soup among six bowls and garnish with parsley.
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