Ingredients:
- 3 leeks (white and light green washed and sliced in 1/4 inch pieces)
- 1/4 cup masala wine
Directions:
- Using a 4 quart sauce pan, heat the olive oil over medium heat.
- Add the cleaned leeks, onion and sea salt.
- Sauté these together for 5 minutes or until the onions are translucent.
- Add the garlic and stir well for about 1 minute.
- Add the cauliflower and vegetable stock. Cover and bring to a boil.
- Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
- Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
- Add the coconut milk. Puree, add the rosemary and cumin and blend again.
- Taste your soup and add more salt if you feel it needs it.
- This soup is best eaten warm, so when you reheat it don’t boil it.
- Bon Appetit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.2 Kcal (2819 kJ) | ||
| Calories from fat | 49.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Sodium | 25022.21mg | 1043% | |
| Potassium | 419.06mg | 9% | |
| Total Carbs | 126.02g | 42% | |
| Sugars | 3.9g | 16% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 3.23g | 6% | |
| Vitamin C | 53.3mg | 89% | |
| Iron | 1.1mg | 6% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 205.5 Kcal (860 kJ) | ||
| Calories from fat | 15.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 9% | |
|---|---|---|---|
| Sodium | 7638.23mg | 1043% | |
| Potassium | 127.92mg | 9% | |
| Total Carbs | 38.47g | 42% | |
| Sugars | 1.19g | 16% | |
| Dietary Fiber | 1.04g | 14% | |
| Protein | 0.99g | 6% | |
| Vitamin C | 16.3mg | 89% | |
| Iron | 0.3mg | 6% | |
| Calcium | 17.3mg | 6% | |
* 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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