2 tablespoons olive oil
1 medium onion, chopped
1 leek, cleaned well and chopped (white and light green parts only)
4 or 5 cloves garlic, roughly chopped
salt and pepper
1 medium head cauliflower, cut into small florets
about 4 cups of low fat, low sodium chicken broth
5 large kale or collard leaves, stems removed and sliced (or you can use spinach)
juice of half of a lemon
3 tablespoons chopped fresh dill
some basil leaves to taste
- Warm the oil in a large pot over medium heat. Add onions and leek and saute for 4 or 5 minutes. Add the garlic and a bit of salt and continue cooking for a few more minutes.
- Add the cauliflower.
- Add the chicken broth. Use as much as needed to reach just below the surface of the cauliflower. Don’t add too much, you can always add more later when blending the soup. Turn up the heat and bring to a boil. Cover pot, reduce heat to low and simmer for 10 minutes or until the cauliflower is tender.
- Add the greens, lemon juice and dill, then stir and simmer a few minutes longer. Remove from the heat, add the basil and maybe a little more dill and let the soup sit about 5 minutes, so that it can cool slightly.
- Using an upright blender, blend the soup in batches until smooth, adding more broth (or you can use some water this time), if it’s too thick.
- Season with salt and pepper, reheat if needed, and serve.