Directions:
- Pour chicken stock in a saucepan. Add cauliflower, leeks, celery and potato. Season with savory, thyme and salt and pepper.
- Bring to boil. When it begins to simmer, reduce heat and let simmer about 15 minutes, until veggies are tender.
- Drain veggies but KEEP the stock, then puree in a blender until creamy.
- Melt butter in a saucepan. Add flour and stir well. Add stock and cook at low heat while stirring, until slightly thick.
- Incorporate veggies puree and let simmer 2 minutes.
- Add cream and keep cooking 2 to 3 minutes, just to reheat. Serve immediately.
- You can also use dill, rosemary, nutmeg and chives to season this soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.81 Kcal (1326 kJ) | ||
| Calories from fat | 256.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.46g | 44% | |
|---|---|---|---|
| Cholesterol | 11.87mg | 4% | |
| Sodium | 486.39mg | 20% | |
| Potassium | 456.56mg | 10% | |
| Total Carbs | 29.24g | 10% | |
| Sugars | 17.82g | 71% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 29.7mg | 50% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 275.5mg | 28% | |
| Amount Per 100 g | |||
| Calories | 68.5 Kcal (287 kJ) | ||
| Calories from fat | 55.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 44% | |
|---|---|---|---|
| Cholesterol | 2.57mg | 4% | |
| Sodium | 105.17mg | 20% | |
| Potassium | 98.72mg | 10% | |
| Total Carbs | 6.32g | 10% | |
| Sugars | 3.85g | 71% | |
| Dietary Fiber | 0.47g | 9% | |
| Protein | 1.69g | 16% | |
| Vitamin C | 6.4mg | 50% | |
| Iron | 0.1mg | 3% | |
| Calcium | 59.6mg | 28% | |
* 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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