Vegetarian

Cauliflower and leek soup is for Lunch.

Cauliflower and leek soup takes 15 minutes to prepare.

Cauliflower and leek soup takes 25 minutes to cook.

Cauliflower and leek soup makes 6 servings.

The ingredients for Cauliflower and leek soup are:

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)

Here is how you make Cauliflower and leek soup:

Preheat the oven 180?C/gas mark 4 and lightly oil a baking sheet.Break ? 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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user FIONAONE.

The nutritional information for Cauliflower and leek soup is:

• 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

The dietary needs meet for Cauliflower and leek soup is Low Carb