Cauliflower and Leek Soup With Corn

Cauliflower and Leek Soup With Corn
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

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


Introduction

Adapted from a Wilson Farm (Lexington, MA) recipe Adapted from a Wilson Farm (Lexington, MA) recipe
Number of Servings: 6

Ingredients

    2 tbs olive oil or butter
    1 medium cauliflower, cut into florets
    3 leeks, bottom part only, cleaned and chopped
    4 cups vegetable or chicken broth
    1/2 cup evaporated skim milk
    1/2 cup corn kernels, or as desired
    Salt and pepper, to taste

Tips

Proportions are variable. You can also make this soup without oil. Start with the broth and add the leeks and cauliflower together.


Directions

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.