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Photo: Cauliflower Leek Soup
Active Time:25 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsolive oil3mediumleeks, white and light green parts only, sliced, divided1medium headcauliflower, chopped1teaspoonground coriander½teaspoonsalt½teaspoonground turmeric¼teaspoonground pepper, plus more for garnish4cupslow-sodium vegetable or chicken broth½cuphalf-and-half1tablespoonlemon juice6tablespoonswhole-milk plain Greek yogurt
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsolive oil
3mediumleeks, white and light green parts only, sliced, divided
1medium headcauliflower, chopped
1teaspoonground coriander
½teaspoonsalt
½teaspoonground turmeric
¼teaspoonground pepper, plus more for garnish
4cupslow-sodium vegetable or chicken broth
½cuphalf-and-half
1tablespoonlemon juice
6tablespoonswhole-milk plain Greek yogurt
DirectionsHeat oil in a small saucepan over medium-high heat. Add 1 cup leeks; cook, stirring often, until golden brown, 6 to 8 minutes. Use a slotted spoon to transfer the fried leeks to a paper-towel-lined plate; set aside.Transfer the leek oil to a large Dutch oven. Add the remaining leeks; cook over medium heat, stirring often, until tender, about 8 minutes. Stir in cauliflower, coriander, salt, turmeric and pepper. Add broth and bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the cauliflower is tender, about 20 minutes. Remove from heat.Transfer the cauliflower mixture to a blender (in batches, if necessary). Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids). Place a clean towel over the opening. Process until smooth, about 45 seconds. (Alternatively, use an immersion blender to puree the soup in the pot until smooth, about 3 minutes.)Return the soup to the pot; stir in half-and-half and lemon juice. Divide among 6 bowls; top each with 1 tablespoon yogurt and some of the fried leeks. Sprinkle with pepper, if desired.To make aheadRefrigerate soup (without garnishes) for up to 5 days or freeze for up to 2 months.Originally appeared: EatingWell.com, October 2021
Directions
Heat oil in a small saucepan over medium-high heat. Add 1 cup leeks; cook, stirring often, until golden brown, 6 to 8 minutes. Use a slotted spoon to transfer the fried leeks to a paper-towel-lined plate; set aside.Transfer the leek oil to a large Dutch oven. Add the remaining leeks; cook over medium heat, stirring often, until tender, about 8 minutes. Stir in cauliflower, coriander, salt, turmeric and pepper. Add broth and bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the cauliflower is tender, about 20 minutes. Remove from heat.Transfer the cauliflower mixture to a blender (in batches, if necessary). Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids). Place a clean towel over the opening. Process until smooth, about 45 seconds. (Alternatively, use an immersion blender to puree the soup in the pot until smooth, about 3 minutes.)Return the soup to the pot; stir in half-and-half and lemon juice. Divide among 6 bowls; top each with 1 tablespoon yogurt and some of the fried leeks. Sprinkle with pepper, if desired.To make aheadRefrigerate soup (without garnishes) for up to 5 days or freeze for up to 2 months.
Heat oil in a small saucepan over medium-high heat. Add 1 cup leeks; cook, stirring often, until golden brown, 6 to 8 minutes. Use a slotted spoon to transfer the fried leeks to a paper-towel-lined plate; set aside.
Transfer the leek oil to a large Dutch oven. Add the remaining leeks; cook over medium heat, stirring often, until tender, about 8 minutes. Stir in cauliflower, coriander, salt, turmeric and pepper. Add broth and bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the cauliflower is tender, about 20 minutes. Remove from heat.
Transfer the cauliflower mixture to a blender (in batches, if necessary). Secure the lid on the blender and remove the center piece to allow steam to escape (use caution when blending hot liquids). Place a clean towel over the opening. Process until smooth, about 45 seconds. (Alternatively, use an immersion blender to puree the soup in the pot until smooth, about 3 minutes.)
Return the soup to the pot; stir in half-and-half and lemon juice. Divide among 6 bowls; top each with 1 tablespoon yogurt and some of the fried leeks. Sprinkle with pepper, if desired.
To make ahead
Refrigerate soup (without garnishes) for up to 5 days or freeze for up to 2 months.
Originally appeared: EatingWell.com, October 2021
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Nutrition Facts(per serving)194Calories13gFat17gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
