- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 75.3
- Total Fat: 2.1 g
- Cholesterol: 0.6 mg
- Sodium: 54.4 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.4 g
- Protein: 3.8 g
Roasted Cauliflower, Leek & Garlic SoupSubmitted by: NATBLOOM
3 leeks, white part only, washed and thickly sliced
1/2 head garlic, cut so cloves are exposed.
1 tbsp olive oil
1 large head cauliflower, cut into florets
1/4 tsp each sea salt, ground pepper, nutmeg
3 cups low-sodium chicken broth
3 bay leaves
1 cup non fat milk
3 cups fresh basil, shredded
3 tbsp hot water
2. Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into a large saucepan Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil, reduce heat. Cover and simmer until leeks are very tender. 10 to 15 mins. Working batches, puree in a food processor and pour into a saucepan. Stir in milk. Reheat before serving.
3. Place basil in a blender. Add hot water. Puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each. using a toothpick, swirl decoratively into soup.
Makes 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user NATBLOOM.