Cauliflower and Leek Soup With Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbs olive oil or butter1 medium cauliflower, cut into florets3 leeks, bottom part only, cleaned and chopped4 cups vegetable or chicken broth1/2 cup evaporated skim milk1/2 cup corn kernels, or as desiredSalt and pepper, to taste
Saute leeks in olive oil or butter until softened. Add broth and cauliflower. Cook until cauliflower is very tender (30 - 45 minutes).
Blend mixture, using hand-held or stationary blender. Add back to pot and add evaporated skim milk and corn. Season to taste with salt and pepper. Heat until warmed and serve.
Serving Size: Makes 6 one-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOSTONMARGY.
Blend mixture, using hand-held or stationary blender. Add back to pot and add evaporated skim milk and corn. Season to taste with salt and pepper. Heat until warmed and serve.
Serving Size: Makes 6 one-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOSTONMARGY.
Nutritional Info Amount Per Serving
- Calories: 85.9
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 813.6 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.2 g
- Protein: 3.8 g
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