Directions:
- Cut off the dark green top of the leek, cut down the centre almost to the root end, slice and immerse in cold water to remove any dirt.
- Drain in a colander or dry in a salad spinner.
- Combine leek, cauliflower, potato and stock in a large saucepan and heat to boiling over medium-high heat, then lower heat to low, cover and simmer for 25 minutes or until vegetables are tender.
- Let cool slightly, then puree in batches until smooth in food processor or blender.
- Return to saucepan, stir in cream and dill, and season with salt and pepper.
- Reheat until hot, but do not let boil or soup may curdle.
- Serve in heated bowls, each topped with some of the cheese and dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1205.99 Kcal (5049 kJ) | ||
| Calories from fat | 1110.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 123.44g | 190% | |
|---|---|---|---|
| Cholesterol | 20.29mg | 7% | |
| Sodium | 1215.76mg | 51% | |
| Potassium | 2489.43mg | 53% | |
| Total Carbs | 111.23g | 37% | |
| Sugars | 79.22g | 317% | |
| Dietary Fiber | 16.15g | 65% | |
| Protein | 22.04g | 44% | |
| Vitamin C | 356.4mg | 594% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1mg | 5% | |
| Calcium | 1464.4mg | 146% | |
| Amount Per 100 g | |||
| Calories | 66.38 Kcal (278 kJ) | ||
| Calories from fat | 61.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 190% | |
|---|---|---|---|
| Cholesterol | 1.12mg | 7% | |
| Sodium | 66.92mg | 51% | |
| Potassium | 137.02mg | 53% | |
| Total Carbs | 6.12g | 37% | |
| Sugars | 4.36g | 317% | |
| Dietary Fiber | 0.89g | 65% | |
| Protein | 1.21g | 44% | |
| Vitamin C | 19.6mg | 594% | |
| Iron | 0.1mg | 5% | |
| Calcium | 80.6mg | 146% | |
* 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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