Little Chef Potato-Leek Soup

Ingredients

• 2 tablespoons olive oil
• 1 large leek, halved lengthwise and thinly sliced
• 2 cups small DOLE^® Cauliflower florets
• ½ cup chopped DOLE^® Carrots
• ½ cup chopped DOLE^® Celery
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 large DOLE^® Potato, peeled and cut into ½-inch cubes
• 1 cup unsalted vegetable stock
• 3 cups gluten free and soy free oat milk
• 2 tablespoons finely chopped fresh Italian parsley plus additional for garnish (optional)
• 1 tablespoon fresh lemon juice (from 1 DOLE^® Lemon
• 6 tablespoons gluten free breadcrumbs for garnish (optional)

Directions

1. Heat oil in a large saucepot over medium-high heat. Add leeks, cauliflower, carrots, celery, thyme, oregano, paprika, salt and pepper; cook 8 minutes or until vegetables are tender, stirring frequently. Add potato, stock and milk; heat to a simmer. Reduce heat to medium; cook 10 minutes or until potatoes are easily pierced with a fork.
2. Purée soup in batches in a blender on high 20 seconds or until smooth, transferring soup back to the saucepot; stir in parsley and lemon juice. Serve soup garnished with breadcrumbs and/or parsley, if desired. Makes about 6 cups.

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