Creamy Cauliflower Leek Soup with Parsley Swirl

Recipe by Catherine Pla

Serves 4-6

Creamy Cauliflower Leek Soup with Parsley Swirl

Smooth and satisfying, this soup is vegetarian and vegan, but you’d never know.

• 1⁄2 c + 2 T extra virgin olive oil

• 1 large head cauliflower, trimmed and florets rough chopped

• 2 leeks, white and pale green parts, cleaned well and sliced into 1⁄2” slices

• Kosher salt and black pepper

• Pinch smoked paprika

• 5 c vegetable broth (or chicken or water)

• 1 1⁄2 c fresh parsley

• 1 t apple cider vinegar

Place 2 tablespoons olive oil in a large soup pot or Dutch oven. When oil is hot, add leeks, cauliflower, a big pinch of salt and a little pepper. Cook, stirring occasionally, until vegetables have begun to soften but not brown, about 5 minutes. Add the stock and smoked paprika. Bring to a simmer and cook until the cauliflower is tender, about 15 minutes.

Meanwhile, add parsley to a blender or small food processor. Add 1⁄2 t salt and pepper and pulse several times to chop the parsley. With the motor running, add the 1⁄2 cup olive oil and process until smooth. You may need to scrape down the sides several times to help it along. If needed, add a little more olive oil. Transfer sauce to a bowl and clean out the blender jar, if you used it.

Transfer the soup to the blender jar. Blend on low carefully, (perhaps in batches) because hot soup can easily explode out of the blender. Blend on medium-high until completely smooth.

Pour blended soup back into the pot and stir in vinegar. Taste, adding salt and pepper if needed.

Serve with some of the parsley sauce swirled into the soup and a sprinkle of smoked paprika if desired.