Bakerita · by Rachel Conners★ 4.8 (14)
Cauliflower Leek Soup
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 9%
CARBS 21G53% OF CAL
5G FIBER0G ADDED8G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 8G44% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy cauliflower and leek soup that tastes like classic potato leek soup but uses cauliflower instead. Made with vegetable broth and topped with prosciutto, it's ready in just 30 minutes.
mainamericansouppork🌀 blender🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 medium onion (sliced)
- 2 leeks (sliced thin, only the white part)
- 1 large head or 2 small heads cauliflower (about 1.5 lbs. (fresh recommended, but frozen will work))
- 4 cups chicken or vegetable stock (use vegetable stock to keep vegan)
- 1 teaspoon dried thyme
- 3-5 cloves roasted garlic (optional)
- ½ of 1 fresh lemon
- Salt + pepper (to taste)
- Prosciutto or bacon (sautéed until crunchy + crumbled up, skip this to keep vegan)
- Green onions (sliced)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 9%
CARBS 21G53% OF CAL
5G FIBER0G ADDED8G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 8G44% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 893mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.