Directions:
- Remove root, tough outer leaves,and tops from leek, leaving 1 inch of dark leaves; cut into quarters lengthwise.
- Thinly slice leek; rinse well and drain.
- Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes, or until tender; drain.
- Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture; remove from heat.
- Process vegetables with yogurt, in two batches, in a food processor until smooth, stopping to scrape down sides of bowl as needed.
- Stir in chopped parsley, nutmeg and salt and pepper to taste.
- Transfer puree to serving bowl and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.48 Kcal (169 kJ) | ||
| Calories from fat | 1.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 0% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 42.13mg | 2% | |
| Potassium | 382.32mg | 8% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 57.1mg | 95% | |
| Iron | 0.3mg | 2% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 30.41 Kcal (127 kJ) | ||
| Calories from fat | 1.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 31.65mg | 2% | |
| Potassium | 287.15mg | 8% | |
| Total Carbs | 5.89g | 3% | |
| Sugars | 2.45g | 13% | |
| Dietary Fiber | 1.9g | 10% | |
| Protein | 2.18g | 6% | |
| Vitamin C | 42.9mg | 95% | |
| Iron | 0.2mg | 2% | |
| Calcium | 35.2mg | 5% | |
* 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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