This cauliflower and leek soup recipe has no potato which makes it great for those counting carbs or just looking for a different vegetarian soup.
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 leeks, cut into 1 inch pieces
- 1 large head cauliflower, chopped
- 3 cloves garlic, finely chopped
- 8 cups vegetable broth
- salt and freshly ground black pepper to taste
- 1 cup heavy cream (Optional)
Directions
Step 1
Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
Step 2
Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 156 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat7g | 34% |
Cholesterol35mg | 12% |
Sodium346mg | 15% |
Total Carbohydrate8g | 3% |
Dietary Fiber2g | 8% |
Total Sugars3g | |
Protein2g | |
Vitamin C28mg | 138% |
Calcium45mg | 3% |
Iron1mg | 4% |
Potassium123mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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