Directions:
- In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.
- Add cauliflower, potatoes, milk and salt and bring to a simmer.
- Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
- Remove the vegetables from the heat, let cool slightly and purée them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.).
- If serving warm, reheat gently and serve with a drizzle of walnut oil.
- If serving cold, chill in the refrigerator before serving (also with walnut oil).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.35 Kcal (508 kJ) | ||
| Calories from fat | 17.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Cholesterol | 8.36mg | 3% | |
| Sodium | 284.03mg | 12% | |
| Potassium | 568.06mg | 12% | |
| Total Carbs | 19.01g | 6% | |
| Sugars | 11.04g | 44% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 6.99g | 14% | |
| Vitamin C | 31.5mg | 53% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 228.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 45.07 Kcal (189 kJ) | ||
| Calories from fat | 6.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 3% | |
|---|---|---|---|
| Cholesterol | 3.1mg | 3% | |
| Sodium | 105.49mg | 12% | |
| Potassium | 210.98mg | 12% | |
| Total Carbs | 7.06g | 6% | |
| Sugars | 4.1g | 44% | |
| Dietary Fiber | 0.89g | 10% | |
| Protein | 2.6g | 14% | |
| Vitamin C | 11.7mg | 53% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.2mg | 3% | |
| Calcium | 84.7mg | 23% | |
* 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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