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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cauliflower and Leek Soup

Source: dLife

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

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 7.0 Fat, 2.1 Vegetables, 0.5 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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Servings

Ingredients

Directions

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.