115 Cals 5.5 Protein 20 Carbs 3 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:5 SERVINGS
COURSE:Soup
CUISINE:American
This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week!Baked Pork Steak Recipe - The Dinner BiteOven Baked Pork Shoulder Blade Steak Recipe | Bryont Blog It”s the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.
INGREDIENTS
1 tbsp unsalted butter
1 tbsp all purpose flour, use ap gluten-free flour for GF
4 cups reduced sodium chicken or vegetable broth
1 bunch leeks, about 3 or 4 dark green stems removed
1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
kosher salt and fresh pepper to taste
optional toppings: crumbled bacon, cheddar, scallions (extra)
INSTRUCTIONS
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.
Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame.
Using a wooden spoon, stir and cook 1 to 2 minutes.
Add broth, leeks, and cauliflower and bring to a boil.
Cover and simmer on low for about 20 minutes, until cauliflower is soft.
Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.
Serve immediately.
NOTES
Makes about 8 cups.
Serving: 11/3 cups, Calories: 115kcal, Carbohydrates: 20g, Protein: 5.5g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 6mg, Sodium: 511mg, Fiber: 5g, Sugar: 4gBlue Smart Points:1Green Smart Points:1Purple Smart Points:1Points +:3pork shoulder steak recipe

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