Cauliflower and Leek Soup


4.6 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Cauliflower and Leek Soup calories by ingredient
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Introduction

An *hopefully* yummy alternative to Potato Leek soup with less calories and carbs! An *hopefully* yummy alternative to Potato Leek soup with less calories and carbs!
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/chopped
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long) slices
    Asparagus, fresh, 10 spear, small (5" long or less) Chopped
    Garlic, 3 clove Chopped
    salt and pepper

Directions

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.

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Member Ratings For This Recipe



  • 5 of 5 people found this review helpful
    how can you rate something incredible if you didn't make it? - 11/27/07

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  • 2 of 2 people found this review helpful
    Seriously.... I look for the ratings as a guide. If you haven't tried it please don't rate it! - 5/20/13

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  • Very Good
    2 of 2 people found this review helpful
    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

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  • Made this dish and it was very good. Next time I am going to add some yellow squash. - 6/29/11

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  • I added double the leeks and then added some portabello soup. my 7 yr old loved it! - 3/3/09

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