Creamy Cauliflower-Asparagus Soup
- Number of Servings: 8
Ingredients
1 tablespoon vegetable oil1 1/2 cups sliced leeks, rinsed (white and light green parts only)3 cups chicken (or vegetable) broth3 cups water4 cups cauliflower florets1 cups asparagus pieces2 tablespoons brown rice1/2 teaspoon salt, or to taste1/2 teaspoon lemon rind1/4 teaspoon ground sage1/8 teaspoon ground nutmeg1/8 teaspoon ground red pepper3/4 cup light cream or half-and-half
Makes 8 3/4 cups; serves 8 to 10
1. In a 4-quart pot, heat the oil over medium-high heat. Add the leeks; cook, stirring, until wilted, about 2 to 3 minutes. Add the broth and water and bring to a boil.
2. Add the cauliflower, asparagus, and rice and return to a boil. Reduce heat and simmer, covered, 30 minutes or until the vegetables are tender.
3. Stir in the salt, lemon rind, sage, nutmeg, and red pepper.
4. Place a third of the soup in a bender or food processor container fitted with a steel blade. Cover and process until pureed. Repeat with remaining soup.
5. Return soup to pot and stir in the cream or half-and-half. Cook over low heat until heated through.
6. Serve with a dollop of yogurt in each bowl, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user MAEINBELGIUM.
1. In a 4-quart pot, heat the oil over medium-high heat. Add the leeks; cook, stirring, until wilted, about 2 to 3 minutes. Add the broth and water and bring to a boil.
2. Add the cauliflower, asparagus, and rice and return to a boil. Reduce heat and simmer, covered, 30 minutes or until the vegetables are tender.
3. Stir in the salt, lemon rind, sage, nutmeg, and red pepper.
4. Place a third of the soup in a bender or food processor container fitted with a steel blade. Cover and process until pureed. Repeat with remaining soup.
5. Return soup to pot and stir in the cream or half-and-half. Cook over low heat until heated through.
6. Serve with a dollop of yogurt in each bowl, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user MAEINBELGIUM.
Nutritional Info Amount Per Serving
- Calories: 65.3
- Total Fat: 2.2 g
- Cholesterol: 1.9 mg
- Sodium: 693.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.0 g
- Protein: 2.9 g
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