Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Creamy Cauliflower Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Servings: 4 Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish. Ingredients 2 ½ cups low-sodium chicken broth 1 head cauliflower, cut into florets Kosher salt and ground pepper 8 small cauliflower leaves (or 2 large leaves, coarsely chopped) ¼ teaspoon extra-virgin olive oil Directions Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary). Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup. Cook's Notes When shopping for cauliflower, sniff -- there should be no trace of that sulfuric, overcooked-cabbage smell. Heads should be heavy and tight. Store your cauliflower in the crisper in a plastic bag for up to a week. Originally appeared: Whole Living, November 2010 Rate It PRINT