Creamy Cauliflower Leek Soup
"A nice springtime soup. Serve with warm French bread."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (1291.3 g)
- Calories 648.6
- Total Fat - 19.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 19.1 mg
- Sodium - 440.7 mg
- Total Carbohydrate - 104.9 g
- Dietary Fiber - 16.9 g
- Sugars - 40.3 g
- Protein - 24.7 g
- Calcium - 505.3 mg
- Iron - 12.1 mg
- Vitamin C - 258.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any grit.
Step 2
In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they’re tender. Do not let brown.
Step 3
Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
Step 4
Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
Step 5
Serve.
Tips
No special items needed.