Prep Time: 15 mins Cook Time: 15 mins
Frozen cauliflower makes this soup the fastest ever. Be sure to use high-quality paprika that’s relatively fresh. Substitute gluten-free, hearty whole-grain, or any kind of bread you have on hand for the croutons; or skip the croutons and top with Parmesan Crisps, a drizzle of flavorful olive oil, pumpkin-seed oil, or white truffle oil for a luxurious finish. Vegan
- 3 tablespoons olive oil (divided)
- 1 medium leek (thinly sliced, white and green parts)
- 7 stalks celery (thinly sliced)
- 1 pound frozen cauliflower
- 4 cups low-sodium vegetable broth
- 12 small, thin slices baguette
- 2 cloves garlic (pressed)
- 2 teaspoons smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Heat 1 tablespoon olive oil in a medium pot over medium heat. Add leek and celery, and cook for 4 minutes until just softened, being careful not to burn. Add cauliflower and broth; bring to a boil, reduce heat, and simmer, covered, until vegetables are tender, about 10–15 minutes.
- While soup is cooking, preheat broiler. Arrange baguette slices on a baking sheet. In a small bowl, combine remaining 2 tablespoons oil, garlic, paprika, salt, and pepper, and mix well. Brush bread slices with oil mixture and broil for 1–2 minutes, until crispy.
- When soup is done, purée in batches until smooth and creamy. Return to pot and season with salt and pepper. Divide among bowls, top each serving with two croutons, and serve immediately.
*Notes and Tips:
Parmesan crisps are the easiest and best salad or soup toppers ever! They’re a great replacement for croutons.
- 1/2 cup freshly grated parmesan cheese
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
- Place parmesan cheese onto baking sheet in little piles all over and lightly flatten with the back side of a spoon or your fingers.
- Bake for 5-7 minutes, or until cheese has melted and starting to turn brown. Watch this carefully!
- Remove from oven and let parmesan crisps cool on baking sheet for at least 30 minutes. Carefully remove parmesan crisps after 30 minutes and place on wire rack to cool completely.
- Use immediately on top of salads or soups!
Recipe Courtesy of: Delicious Living
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.