Healthy Creamy Cauliflower Leek Soup with Tarragon

This simple Cauliflower Leek soup is rich in cancer-fighting compounds from
cauliflower and leeks, and white sweet potatoes add lots of fiber. If you can't
find them, substitute any white potato. This soup has a smooth, velvety texture
with little fat and no dairy. For a richer soup, add Greek yogurt or creme
fraiche while you’re pureeing the soup.

Servings: 4

Author:

Course:

Main Course

Cuisine:

American

Keywords:

soup cauliflower leek Tarragon

🧂 Ingredients

1 small leek

thinly sliced (white and some pale green)
1 Tbsp olive oil
1/4 cup olive oil

keep this portion of oil separated from the above portion
1 head cauliflower

cored and chopped, about 3 cups
1 sweet potato

peeled and chopped
4 cups chicken or vegetable broth
2 Tbsp fresh tarragon

chopped
2 Tbsp fresh basil leaves

chopped
Salt and pepper

to taste

Instructions

1 Heat 1 tablespoon of the olive oil in a large pot. Add leek and cook for 2 to 3
minutes until just softened, being careful not to brown.
2 Add cauliflower, potatoes and broth. Bring to a boil, reduce heat and simmer,
covered, until cauliflower and potatoes are tender, 12 to 15 minutes.
3 While soup is cooking, combine tarragon, basil and remaining 1/4 cup oil in a
blender and puree until smooth.
4 Add soup to a food processor and puree till smooth and creamy.
5 Season to taste with salt and white pepper.
6 Divide soup between individual bowls and drizzle with tarragon oil. Serve
immediately.