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Eating Well Magazine and Deborah Madisons Vegetarian Cooking for Everyone In a Dutch oven, heat oil over medium heat. Add onion and cook, stirring, for 2 minutes. Add leeks; cook, stirring frequently, until vegetables soften and begin to brown, 5 to 7 minutes. Add cauliflower and potato; cook, stirring often, until cauliflower begins to soften, 5 to 7 minutes more. (If vegetables start to stick, add a little water). Add broth and bring to a simmer. Cover and simmer over low heat until vegetables are tender, about 15 minutes. Puree. If the soup seems too thick, add hot water to achieve desired consistency. Stir in butter. Divide toasts among 8 soup plates. Sprinkle with cheese and ladle soup over toast. Garnish with parsley and serve. This soup will keep covered, in the refrigerator for up to 2 days. 170 calories per serving: 5 gms. protein, 4 gms. fat (1.5 sat) or 21%, 21 gms carbs, 393 mg. Na, 5 mg. cholesterol, 3 gms. fiber. Posted to EAT-LF Digest by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 8|
|Calories from Fat: 46 (31%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 8mg||2 %|
|Sodium 925.9mg||32 %|
|Potassium 361.7mg||10 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 18.7g|
|Protein 5.6g||8 %|
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Calories per serving: 150
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