Cauliflower Soup

2  teaspoons		olive oil
1/2  cup		medium onion
2		cloves garlic,s crushed
1/2  cup		medium leek
1		celery stalk
1  teaspoon		dried thyme
1		medium cauliflower
1/2  cup		medium Yukon gold potato
4  cups		vegetable broth
1/4  cup		fresh parsley, chopped
1  pinch		Freshly ground black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Cauliflower Soup ingredients. The serving size for any ingredient in Cauliflower Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, leek and celery, and cook until softened - about 4-5 minutes. Sprinkle thyme. Add cauliflower florets and potato pieces followed by the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft.
Remove from heat and cool a little. Blend in batches in a blender or food processor. Add freshly ground pepper to taste.