Cauliflower, Celery and Leek Soup (with carrots)


  • 3 tablespoons olive oil – divided
  • 1 medium leek – thinly sliced, white and green parts
  • 7 celery ribs– thinly sliced
  • 1-pound cauliflower, florets
  • 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 diced carrots if desired.) 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 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, puree 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.

Source: From Delicious Living

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