This luscious, velvety soup does not use cream or butter to thicken.  Simply purée the vegetables and broth with an immersion blender or a standard blender. The result is an incredibly creamy, nutritious, and flavorful soup that’s made in one pot.

Makes 6 cups

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 leek, white and light green parts thinly sliced (about 1-1/2 cups)
• 2 cloves garlic, minced
• 2 russet potato, peeled and chopped (about 2 cups)
• 1 carrot, peeled and chopped
• 1 medium head purple cauliflower, cut into florets (about 4 cups)
• 4 cups low-sodium chicken or vegetable broth
• 1 teaspoon salt
• 6 sprigs of Italian parsley for garnish

Directions:

1. In a large pot, add oil and leeks. Cook on medium heat, stirring occasionally, until golden, about 7-8 minutes. Add garlic and cook for 30 seconds until fragrant. 
2. Add potatoes, carrots, and cauliflower.  Add broth and salt and bring it to a boil.    Reduce heat and simmer, covered, until potatoes, carrots, and cauliflower are tender, about 30 minutes.   
3. Remove from heat.  Using an immersion blender, blend mixture until smooth.  Or let soup cool slightly, then ladle the soup into a blender and blend until smooth.    
4. Ladle warm soup into bowls and garnish with Italian parsley sprigs before serving.

Tips:

• Purple Cauliflower Soup lasts 3 to 5 days in the refrigerator when stored in an airtight container.

Recipe developed, tested, and photographed by Diane Sokolofski