Put 4 cups chicken broth in a pot over low heat.
Chop a large head of cauliflower into florets and add to the broth.
Coarsely chop three cloves of garlic and add to the broth.
Slice 2 leeks and add to the broth.
Add 2 teaspoons salt (or to taste) to the broth. Add the turmeric if you're using it.
Bring the soup to a boil before reducing to a simmer.
Cover and let simmer for about 40 minutes or until cauliflower is soft.
Remove from heat and with the immersion blender liquify the ingredients until it has a uniform consistency.
Serve and top with chopped chives, red pepper flakes and pepper to taste.
This soup works great as a base for a stew. Just add meat and vegetables of your choosing.
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