Directions:
- Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
- In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they’re tender. Do not let brown.
- Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
- Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.8 Kcal (1180 kJ) | ||
| Calories from fat | 64.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 11% | |
|---|---|---|---|
| Cholesterol | 18.1mg | 6% | |
| Sodium | 152.58mg | 6% | |
| Potassium | 1049.56mg | 22% | |
| Total Carbs | 42.76g | 14% | |
| Sugars | 13.71g | 55% | |
| Dietary Fiber | 7.48g | 30% | |
| Protein | 16.01g | 32% | |
| Vitamin C | 97.8mg | 163% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.5mg | 25% | |
| Calcium | 235.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 48.81 Kcal (204 kJ) | ||
| Calories from fat | 11.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 11% | |
|---|---|---|---|
| Cholesterol | 3.14mg | 6% | |
| Sodium | 26.43mg | 6% | |
| Potassium | 181.79mg | 22% | |
| Total Carbs | 7.41g | 14% | |
| Sugars | 2.37g | 55% | |
| Dietary Fiber | 1.29g | 30% | |
| Protein | 2.77g | 32% | |
| Vitamin C | 16.9mg | 163% | |
| Iron | 0.8mg | 25% | |
| Calcium | 40.8mg | 24% | |
* 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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