Leek & "Potato" soup
- Number of Servings: 4
Ingredients
3 leeks, white part only1 tbsp olive oil5-6 large raw cauliflower florets1/2 cup skim milk1 cup chicken or vegetable brothsalt & white pepper
Saute leeks in olive oil until soft. Add broth and bring to a boil, add cauliflower florets. Simmer 15 minutes. Remove from heat and puree with hand blender until smooth. Stir in milk and season to taste with salt & white pepper.
Serve hot or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user ZORBS13.
Serve hot or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user ZORBS13.
Nutritional Info Amount Per Serving
- Calories: 105.2
- Total Fat: 4.3 g
- Cholesterol: 1.3 mg
- Sodium: 427.6 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.6 g
- Protein: 5.2 g
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