Cauliflower & leek soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 131.0
- Total Fat: 0.9 g
- Cholesterol: 1.0 mg
- Sodium: 263.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 7.5 g
- Protein: 9.2 g
View full nutritional breakdown of Cauliflower & leek soup calories by ingredient
Introduction
A hearty warming soup that’s quick and cheap to make. With spicy, toasted cauliflower croutons, it’s a tasty meal. A hearty warming soup that’s quick and cheap to make. With spicy, toasted cauliflower croutons, it’s a tasty meal.Number of Servings: 6
Ingredients
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800 grams Cauliflower, raw
2 tsp ground tumeric (by INSPIREDBYCHJ)
1 large Onions, raw
2 leek Leeks
1 tsp Cumin seed
2 clove Garlic
2 serving (OXO) Vegetable Stock Cube (by AUTUMNBIRCH)
600 mL Water, tap
1 serving butterbeans (per large can) (by NANCYDUNGAN)
1.2 cup Milk, nonfat (skim milk)
Directions
Preheat the oven 180°C/gas mark 4 and lightly oil a baking sheet.
Break ¼ of the cauliflower into very small florets, rinse in cold water, shake off any excess and add to a bowl. Sprinkle with the turmeric and mix well. Place on the baking sheet and roast for 10-15 minutes until the edges are starting to char, then set aside.
Meanwhile, add 2 tsp oil to a pan and add the onion. Cook for 3-4 minutes until softened, but not browned. Add the leeks and the rest of the cauliflower and cook a further 3-4 minutes, stirring regularly.
Add the cumin, garlic, pepper and stock and bring to the boil. Turn down the heat, cover, and simmer gently for 8-10 minutes until the cauliflower is cooked.
Add the butter beans and blend gradually, adding the milk until smooth. Bring up to heat then divide between 4 bowls and top with the roast cauliflower and a good grind of black pepper.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FIONAONE.
Break ¼ of the cauliflower into very small florets, rinse in cold water, shake off any excess and add to a bowl. Sprinkle with the turmeric and mix well. Place on the baking sheet and roast for 10-15 minutes until the edges are starting to char, then set aside.
Meanwhile, add 2 tsp oil to a pan and add the onion. Cook for 3-4 minutes until softened, but not browned. Add the leeks and the rest of the cauliflower and cook a further 3-4 minutes, stirring regularly.
Add the cumin, garlic, pepper and stock and bring to the boil. Turn down the heat, cover, and simmer gently for 8-10 minutes until the cauliflower is cooked.
Add the butter beans and blend gradually, adding the milk until smooth. Bring up to heat then divide between 4 bowls and top with the roast cauliflower and a good grind of black pepper.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FIONAONE.