Sunday, July 4, 2010
Makes 8 cups
2 tsp canola oil
1 medium onion, finely chopped
2 cloves garlic, chopped
1 medium leek, white part only, finely sliced
1 stick of celery, sliced
1 tsp dried thyme
1 medium cauliflower, trimmed and cut into small florets
1 medium Yukon gold potato, cut into 1-inch pieces
4 cups fat-free, low-sodium broth
1/4 cup fresh parsley, chopped
Freshly ground black pepper
Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, leek and celery, and cook until softened - about 4-5 minutes. Sprinkle thyme. Add cauliflower, potato and the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft.
Remove from heat and cool. Blend. Add freshly ground pepper to taste. Reheat and serve.