1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (1149g) Recipe makes 2 servings
Calories 566
Calories from Fat 149		(26%)
Amount Per Serving		%DV
	Total Fat 16.6g	25%
	Saturated Fat 9.2g	46%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 341mg		14%
Potassium 2197mg		62%
Total Carbohydrate 90.8g		30%
	Dietary Fiber 15.4g	61%
	Sugars 33.0g
Protein 24.2g		48%
detailed view... how is this calculated?

Creamy Cauliflower Leek Soup

Recipe #187208 | 40 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: mikekey
Sep 20, 2006

A nice springtime soup. Serve with warm French bread.

SERVES 2 -4 (change servings and units)

Ingredients

2 lbs leeks (1 bunch)
2 tablespoons unsalted butter
1 head cauliflower, cored and divided into large flowerets
2 1/3 cups low sodium chicken broth
8 ounces low-fat Greek yogurt or plain low-fat yogurt
salt & freshly ground black pepper

Directions

1
Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
2
In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they’re tender. Do not let brown.
3
Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
4
Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
5
Serve.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Hot and Spicy Artichoke Dip

Sweet Cornbread

Colorado Mel's Apple Cranberry Crisp

A Basque Custard (Natillas)

Chicken Francaise

Featured Reviews for This Recipe

From: angelak

On Mar 29, 2009

I came home with cauliflower and leeks from the market and was hoping to find a recipe like this! I didn't measure anything and my soup did not look like the picture (creamy white and no green), but it turned out great! I also only used 1 tablespoon each of butter and olive oil. I didn't have enough plain yogurt so I added some fat free sour cream. To serve, I topped with grated Piave Stravecchio.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: KITTENCAL

On Feb 11, 2009

Delicious soup! I also added in 6 large cloves of finely chopped fresh garlic and 1 teaspoon crushed red pepper flakes for heat, I used Greek yogurt which is all I ever purchase and use, thank you Mike this was thoroughly enjoyed!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Lalaloula

On Feb 5, 2009

This is a very tasty soup! Its quite easy and quick to make and has a nice vegetable flavour complemented by the salt and black pepper. I also used nutmeg and thought that was a nice addition to it. Instead of serving it with french bread I baked Susie Qusie's lovely Herbed Cottage Cheese Biscuits and that was a divine combination! YUM! Thanks for posting this winner, Mikekey! Made for Every Day is a Holiday Tag 2009.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Gerry

On Oct 31, 2008

We are particularity fond of cauliflower soup and like most have a good number of favorite recipes - you can be sure this one is now in the favorites cookbook too! I was searching for a lighter version and was amazed how this turned out so creamy as well as delicious. For the low sodium chicken stock I prepared my own chicken stock earlier in the day. Should be an extra five stars for the aroma alone! Thank you for sharing.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews