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Prep Time
10 mins
Total Time
35 mins
Serves
6

Ingredients

1 tbsp
olive oil
15 mL
1
leek, finely chopped (white and light green parts only)
1/2
cauliflower, trimmed and chopped into small florets
2
small McIntosh apples, peeled, cored and diced
4 cups
vegetable broth
1 L
1/4 cup
chopped fresh parsley, to serve
60 mL

Method

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the leek and cook, stirring often, until starting to turn golden, about 4 min.

Step 2

Add the cauliflower, apples, broth and 2 cups (500 mL) water. Bring to a boil. Reduce heat and simmer until apple and cauliflower are fork-tender, about 15 min.

Step 3

Using a hand-held blender, or food processor, process the cauliflower mixture until creamy and smooth, about 2 min. Return soup to saucepan and warm over medium-low heat until heated through. Divide soup among 6 bowls and garnish with parsley.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe)
Calories:
90
Fat:
2 g
Carbs:
14 g
Fibre:
3 g
Sugar:
9 g
Protein:
2 g
Sodium:
520 mg
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