3.13 Good, easiest soup I've made. Made w/ broccoli.
from NBC Weekend Today
Add olive oil to large heavy pot over medium-high heat, add leeks and shallot, cook until soft but do not brown.
Once leeks and shallots are softened, add roughly chopped cauliflower, salt and pepper and increase heat a touch, sauté cauliflower for 2-3 minutes but do not brown. Add stock/broth, bay leaves and bring to a boil. Then reduce heat and simmer uncovered for about 15 minutes or until cauliflower is soft but not mushy.
Remove bay leaves and using hand immersion blender, purée in pot (or purée in batches in blender). Season to taste with salt and pepper. Soup should be thick.
This is a great first course with a light fish dish or a warm, hearty main served with salad and crostini.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 64 | ||
Calories from Fat: 24 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 62.5mg | 2 % | |
Potassium 460.6mg | 12 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 5.3g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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