Appetizers / Soups / Salads

Leek and Cauliflower Creamy Soup takes several minutes to prepare.

Leek and Cauliflower Creamy Soup takes 20 minutes to cook.

Leek and Cauliflower Creamy Soup makes 8 servings.

The ingredients for Leek and Cauliflower Creamy Soup are:

3 leeks, sliced
2 garlic cloves, chopped
1 medium cauliflower head, or one 2 pound package
frozen cauliflower florets
3 medium carrots, sliced
1 big or 2 medium potatoes, in chunks
4 TBSP olive oil
4 to 6 cups chicken broth, or use bouillon and water
Salt and pepper
1/2 cup goat, Cheddar, or Feta cheese (or any combination you wish--we like smoked Gouda)

Here is how you make Leek and Cauliflower Creamy Soup:

in a medium pan heat oil on medium, add leeks and garlic. Cook until leek is transparent.Add cauliflower, carrots, and potatoes. Stir well. Add broth just to cover veggies and season with salt and pepper. Cover and bring to a boil. Reduce heat until just simmering. Cook for about 20 minutes or until vegetables are tender.Mix in a blender, working in batches if necessary until soup becomes a cream. Add cheese. Mix again and season to taste.When ready to serve, if you wish, garnish with some sweet pimenton (Spanish paprika) on top and drizzle a little extra virgin olive oil for extra flavor.Serving Size: Makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JKLEONARD51.

The nutritional information for Leek and Cauliflower Creamy Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 207.7

• Total Fat: 11.9 g
• Cholesterol: 18.8 mg
• Sodium: 857.6 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 4.3 g
• Protein: 7.3 g