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Cauliflower and Leek Soup
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 169.0
Total Carbs 18.8 g
Dietary Fiber 3.3 g
Sugars 10.7 g
Total Fat 7.0 g
Saturated Fat 3.2 g
Unsaturated Fat 0.3 g
Potassium 724.3 mg
Protein 9.3 g
Sodium 538.0 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 1 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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