Cauliflower, potato and leek soup
Try this Cauliflower, potato and leek soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 head of cauliflower
- 1/2 cup 0% plain greek yogurt
- salt & pepper (just a dash)
- 2 cloves of garlic diced
- 3 medium potatoes peeled and cubed
- 2 stalks of leek
- 3 cups broth (i used vegetable)
- Carbohydrate 13.9541625 g
- Cholesterol 0 mg
- Fat 0.0718875 g
- Fiber 1.75725003808737 g
- Protein 1.613475 g
- Saturated Fat 0.0207675 g
- Serving Size 1 1 Serving (80g)
- Sodium 4.7925 mg
- Sugar 12.1969124619126 g
- Trans Fat 0.01517625 g
- Calories 62 calories
Wash and cut up your cauliflower. Peel and cube your potatoes.Wash leeks (best way is to cut them length wise with a knife to open them up so you can wash all the insides) then dice them as you would green onion.Dice up garlic, add all to your crock pot.Pour in broth and add salt & pepper.Let cook on high 3-4 hours or low 7-8 hours.Using an inversion blender (or regular one) blend soup, add in your yogurt and blend again until nice and creamy. If it is too thick feel free to add in a little water or more broth.Makes 8 cups (possibly a little more or less depending on size of potatoes and/or cauliflower)The only points in the soup are for the potatoes and yogurt, making a 1 cup serving 3 smart points.
