Tuesday, December 6, 2011

Eat Well: Low Carb Cauliflower Leek Soup

Want something to keep you warm and lean on a cold winter's night? Here's a simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup that tastes delicious.  I'll admit, I served it with hearty, toasted pumpernickel bread, but I made up for the caliroes by omitting the "optional" heavy cream in this recipe.

Ingredients Needed:
Makes twelve servings

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
8 cups vegetable broth
3 cloves garlic, finely chopped
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)

1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Prep: 15 mins / Cook: 1 hr / Ready: 1 hr 15 mins

Amount Per Serving - Calories: 155 / Total Fat: 13.1g / Cholesterol: 35mg / Sodium: 387mg / Total Carbs: 8.3g / Dietary Fiber: 2.5g / Protein: 2.4g

Recipe from allrecipes.com.


Eat Well and as always – Enjoy Living,





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