Source: dLife

This delicious creamy vegetarian soup made with leeks, cauliflower, and chicken broth.

Servings

2 fresh leeks
1 cooking spray
2 tsp margarine (trans fat free)
1 medium garlic cloves , minced
4 cup fresh cauliflower , florets
3 cup low sodium chicken broth , undiluted
1 cup Milk, evaporated, with add vitamin A, canned

1 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.
2 Coat a medium saucepan with cooking spray, and add margarine. Place over medium high heat until margarine melts.
3 Add leek and garlic, and cook 2 minutes or until leek is tender, stirring often.
4 Add cauliflower and broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes.
5 Position knife blade in food processor bowl. Add cauliflower mixture and process until smooth.
6 Return mixture to saucepan.
7 Stir in milk, cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.