How To Make Cauliflower and Leek Soup
A creamy and flavorful soup that is perfect for a chilly evening.
Serves:
Ingredients
- 1 medium head of cauliflower, chopped
- 2 leeks, sliced
- 3 cloves of garlic, minced
- 3 cups of vegetable broth
- 1 cup of milk
- 2 tablespoons of olive oil
- Salt and pepper, to taste
Instructions
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Heat the olive oil in a large pot over medium heat.
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Add the leeks and garlic and sauté until softened, about 5 minutes.
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Add the cauliflower and sauté for another 5 minutes.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until the cauliflower is tender.
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Puree the soup with an immersion blender or in a blender until smooth.
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Stir in the milk and season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 129
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 2mg
- Sodium : 797mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 5g
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