Cauliflower Soup
Cauliflower Soup
Servings 12
Equipment
- 1 Large Soup Pan
Ingredients
- 4 cups leeks sliced
- 2 large shallots
- 2 heads cauliflower
- 6 cups low sodium chicken broth
- 2 cups unsweetened almond milk
- 2 Tbsp. onion powder
- 2 Tbsp. garlic powder
- 2 Tbsp. parsley
- 1 Tbsp. olive oil
- Salt and pepper to taste
Instructions
- Sauté the shallots and leeks in a large soup pan with the oil.
- Add all other ingredients and cook until cauliflower is tender.
- Using a hand blender, blend until smooth.