Quick post. My healthy eating and soup obsession continues. This is truly a healthy winner. I saw something similar on FoodNetwork last week, but it included potatoes. I made it lower carb by substituting potatoes with cauliflower. The result? Perfection.
Arugula, Cauliflower and Leek Soup
2 Tbls Olive oil
2 Leeks, thinly sliced (whites only)
4 Cups Arugula
1/2 Head of cauliflower, cubed
3 Cups Chicken Broth
4 Tbls Heavy cream at room temp (or 4 Tbls Cream Cheese; could do low-fat)
Salt and Pepper
Heat olive oil, sautee leeks with pinch of salt and pepper. Sautee until tender. Add chicken broth, bring to hard simmer. Add cauliflower and turn to low simmer. When cauliflower is fork tender, add arugula. Let simmer for 3 minutes.
Blend with immersion blender or in blender. Warm and add heavy cream. Stir, salt and pepper to taste. Top with a sprinkle of basil.