Directions:
- Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.
- Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.
- Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.
- Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.77 Kcal (1238 kJ) | ||
| Calories from fat | 66.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 11% | |
|---|---|---|---|
| Cholesterol | 15.28mg | 5% | |
| Sodium | 584.76mg | 24% | |
| Potassium | 1152.87mg | 25% | |
| Total Carbs | 40.52g | 14% | |
| Sugars | 16.91g | 68% | |
| Dietary Fiber | 5.11g | 20% | |
| Protein | 18.81g | 38% | |
| Vitamin C | 82.3mg | 137% | |
| Iron | 1.5mg | 8% | |
| Calcium | 123.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 45.9 Kcal (192 kJ) | ||
| Calories from fat | 10.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 11% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 5% | |
| Sodium | 90.75mg | 24% | |
| Potassium | 178.91mg | 25% | |
| Total Carbs | 6.29g | 14% | |
| Sugars | 2.62g | 68% | |
| Dietary Fiber | 0.79g | 20% | |
| Protein | 2.92g | 38% | |
| Vitamin C | 12.8mg | 137% | |
| Iron | 0.2mg | 8% | |
| Calcium | 19.2mg | 12% | |
* 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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