Directions:
- Chop the leeks, onion and garlic. Sauté in melted butter until the onions are transparent.
- Cut up the cauliflower. Place the cauliflower, thyme or tarragon and bay leaf in a saucepan. Simmer in the stock and milk until the cauliflower is soft.
- Remove the bay leaf and liquidise or sieve to a smooth puree. Stir in the cream.
- Garnish with cauliflower florets and chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.36 Kcal (650 kJ) | ||
| Calories from fat | 63.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 20.06mg | 7% | |
| Sodium | 208.34mg | 9% | |
| Potassium | 358mg | 8% | |
| Total Carbs | 17.14g | 6% | |
| Sugars | 7.96g | 32% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 128.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 60.75 Kcal (254 kJ) | ||
| Calories from fat | 24.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 11% | |
|---|---|---|---|
| Cholesterol | 7.84mg | 7% | |
| Sodium | 81.46mg | 9% | |
| Potassium | 139.98mg | 8% | |
| Total Carbs | 6.7g | 6% | |
| Sugars | 3.11g | 32% | |
| Dietary Fiber | 0.69g | 7% | |
| Protein | 2.7g | 14% | |
| Vitamin C | 5mg | 21% | |
| Iron | 0.6mg | 8% | |
| Calcium | 50.1mg | 13% | |
* 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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