Cauliflower and Leek Soup - 18.8g Carbs, 3.3g Fiber, 10.7g Sugar
This delicious creamy vegetarian soup made with leeks, cauliflower, and chicken broth.
Prep Time: 15 min
Cook Time: 40 min
2 fresh leeks
2 tsp margarine
1 each medium garlic cloves
4 cups fresh cauliflower
3 cups low sodium chicken broth
1 cup Milk, evaporated, with add vitamin A, canned
Remove and discard roots and green tops from leeks. Wash thoroughly under running water to remove grit. Cut white portions into thin slices and set aside.
Coat a medium saucepan with cooking spray, and add margarine. Place over medium high heat until margarine melts.
Add leek and garlic, and cook 2 minutes or until leek is tender, stirring often.
Add cauliflower and broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes.
Position knife blade in food processor bowl. Add cauliflower mixture and process until smooth.
Return mixture to saucepan.
Stir in milk, cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
Nutrition per Serving: 169 Calories, 7g Total Fat, 3.2g Saturated Fat, 0.3g Unsaturated Fat, 18.8g Total Carbs, 3.3g Dietary Fiber, 10.7g Sugars, 724.3mg Potassium, 9.3g Protein, 538mg Sodium
Dietary Exchanges: 1/2 Fat, 2 1/2 Vegetables, 1 Milk
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