Cauliflower and Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Cauliflower, raw, 1 head, small (4" dia) Chopped Vegetable Broth, 4 cup (about 2 cans I guess)Leeks, 1 leek Sliced/choppedCelery, raw, 2 stalk, medium (7-1/2" - 8" long) slicesAsparagus, fresh, 10 spear, small (5" long or less) ChoppedGarlic, 3 clove Choppedsalt and pepper
Ok...I haven't done this yet, but I'm planning on throwing it together tonight and wanted an idea of what it would be like. Here's my plan:
1) Steam the cauliflower until it's somewhat soft. Drain. (I might steam the asparagus along with it too, just to cut down on steps)
2) Chop up the celery, leek(s) and garlic and have ready. This can always be done while the steaming is going on.
3) In a decent sized pot, add Vegetable broth, garlic and cauliflower. Let cook for a while and squish up the cauliflower using a fork/spoon/blender thing, whatever works best for.
4) When it's purree'd enough, add the celery, asparagus, leeks and everything else. I actually don't anticipate needing 1 cup of milk, but it's just a rough guess for calories.
5) Let cook until it's thoroughly heated and all the stuff in it is tender.
I'll say this is 4 servings...but I'll probably eat it all tonight. :)
Number of Servings: 6
Recipe submitted by SparkPeople user BUGWITCH.
1) Steam the cauliflower until it's somewhat soft. Drain. (I might steam the asparagus along with it too, just to cut down on steps)
2) Chop up the celery, leek(s) and garlic and have ready. This can always be done while the steaming is going on.
3) In a decent sized pot, add Vegetable broth, garlic and cauliflower. Let cook for a while and squish up the cauliflower using a fork/spoon/blender thing, whatever works best for.
4) When it's purree'd enough, add the celery, asparagus, leeks and everything else. I actually don't anticipate needing 1 cup of milk, but it's just a rough guess for calories.
5) Let cook until it's thoroughly heated and all the stuff in it is tender.
I'll say this is 4 servings...but I'll probably eat it all tonight. :)
Number of Servings: 6
Recipe submitted by SparkPeople user BUGWITCH.
Nutritional Info Amount Per Serving
- Calories: 39.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 655.2 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.0 g
- Protein: 1.7 g
Member Reviews
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JBECKHARDT
My husband & I loved this soup. The down side for making the soup is the 2-3 hours of preparation to the table; slicing, dicing, chopping, etc. Creamed all cooked ingreds in blender; add 1tsp sea salt & 1 tsp coarse blck pepper. 10 oxo cubes for veggie broth to 4c boil water; used 1 cup skm milk - 1/30/08