Cauliflower Leek Soup

8  ounces		sliced leeks
2  tablespoons		butter
4  cups		chicken broth (or vegetable broth for vegetarian option)
6  cups		Raw Cauliflower (1 head)
1  dash		Marjoram
1/4  cup		chopped fresh parsley
1/2  teaspoon		dried thyme
1  dash		Tabasco sauce or other red chili sauce
1  teaspoon		Salt
1  teaspoon		Pepper

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

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.

2 Add broth, and Cauliflower florets. Bring to a low simmer and cook for 20 minutes. Puree with immersion blender and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.