How To Make Cauliflower Leek Soup
This cauliflower leek soup is a nutritious and creamy side dish that you can whip up in half an hour. Garnish with cheese, scallions, or even bacon.
Wash leeks very carefully to remove all grit.
Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame.
Using a wooden spoon, stir and cook 1 to 2 minutes.
Add broth, leeks, and cauliflower and bring to a boil.
Cover and simmer on low for about 20 minutes until cauliflower is soft.
Using an immersion blender, blend the soup until smooth, adjusting the salt and pepper to taste.
- Calories: 87.01kcal
- Fat: 2.79g
- Saturated Fat: 1.66g
- Trans Fat: 0.09g
- Monounsaturated Fat: 0.65g
- Polyunsaturated Fat: 0.18g
- Carbohydrates: 11.88g
- Fiber: 3.35g
- Sugar: 3.73g
- Protein: 5.79g
- Cholesterol: 6.11mg
- Sodium: 817.01mg
- Calcium: 61.57mg
- Potassium: 618.50mg
- Iron: 1.62mg
- Vitamin A: 34.48µg
- Vitamin C: 68.49mg
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