Directions:
- Heat oil in a Dutch oven over medium heat. Add leeks, celery, and garlic; sauté 10 min or until vegetables are tender but not brown. Add cauliflower; sauté 2 minutes. Add 6 cups chicken broth and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until vegetables are very tender. Cool slightly.
- Puree vegetables in batches in a blender or food processor until smooth and creamy. Return to Dutch oven. Stir in evaporated milk, salt & pepper. Bring to a simmer, add remaining broth, cook 5 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.89 Kcal (611 kJ) | ||
| Calories from fat | 42.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 1076.2mg | 45% | |
| Potassium | 741.26mg | 16% | |
| Total Carbs | 17.02g | 6% | |
| Sugars | 9.12g | 36% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 6.47g | 13% | |
| Vitamin C | 91.5mg | 153% | |
| Iron | 0.6mg | 3% | |
| Calcium | 179.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 29.23 Kcal (122 kJ) | ||
| Calories from fat | 8.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 7% | |
|---|---|---|---|
| Sodium | 215.61mg | 45% | |
| Potassium | 148.51mg | 16% | |
| Total Carbs | 3.41g | 6% | |
| Sugars | 1.83g | 36% | |
| Dietary Fiber | 0.76g | 15% | |
| Protein | 1.3g | 13% | |
| Vitamin C | 18.3mg | 153% | |
| Iron | 0.1mg | 3% | |
| Calcium | 36mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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