Directions:
- Saute leeks and garlic in butter and olive oil. Add celery and cauliflower. Saute until cauliflower begins to soften. Add wine and let it reduce for a few minutes. Cook vegetables for about 5 minutes. Add broth. Bring to a boil and reduce heat and let vegetables cook all the way thru. Add pepper and salt. Taste and make sure seasoning is good. With an immersion blender, blend everything together. Once everything is blended go ahead and add light cream. Add more or less to desired consistency.
- Garnish soup with crumbled bacon, shredded cheddar cheese and sour cream OR nothing at all.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.01 Kcal (398 kJ) | ||
| Calories from fat | 41.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 7% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 686.64mg | 29% | |
| Potassium | 527.81mg | 11% | |
| Total Carbs | 9.83g | 3% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 56.2mg | 94% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 34.78 Kcal (146 kJ) | ||
| Calories from fat | 15.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 7% | |
|---|---|---|---|
| Cholesterol | 1.86mg | 2% | |
| Sodium | 251.37mg | 29% | |
| Potassium | 193.22mg | 11% | |
| Total Carbs | 3.6g | 3% | |
| Sugars | 1.7g | 19% | |
| Dietary Fiber | 1.13g | 12% | |
| Protein | 0.91g | 5% | |
| Vitamin C | 20.6mg | 94% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.6mg | 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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