Directions:
- Melt butter in a Dutch oven over medium heat. Add leeks, celery, and garlic; sauté 10 minutes or until vegetables are tender, but not brown. Add cauliflower; sauté 2 minutes. Add 6 cups broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, or until vegetables are very tender. Cool slightly.
- Puree vegetables, in batches, in a blender or food processor until very smooth and creamy. Return pureed vegetables to pan. Stir in half-and-half, salt, and pepper. Bring soup to a simmer over medium heat. Stir in remaining 3/4 cup broth, and cook 5 minutes or until thoroughly heated. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1052.95 Kcal (4408 kJ) | ||
| Calories from fat | 572.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.65g | 98% | |
|---|---|---|---|
| Cholesterol | 181.13mg | 60% | |
| Sodium | 7447.17mg | 310% | |
| Potassium | 4780.24mg | 102% | |
| Total Carbs | 83.77g | 28% | |
| Sugars | 26.36g | 105% | |
| Dietary Fiber | 23.02g | 92% | |
| Protein | 29.97g | 60% | |
| Vitamin C | 551.5mg | 919% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.8mg | 21% | |
| Calcium | 712.8mg | 71% | |
| Amount Per 100 g | |||
| Calories | 34.88 Kcal (146 kJ) | ||
| Calories from fat | 18.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 98% | |
|---|---|---|---|
| Cholesterol | 6mg | 60% | |
| Sodium | 246.72mg | 310% | |
| Potassium | 158.37mg | 102% | |
| Total Carbs | 2.78g | 28% | |
| Sugars | 0.87g | 105% | |
| Dietary Fiber | 0.76g | 92% | |
| Protein | 0.99g | 60% | |
| Vitamin C | 18.3mg | 919% | |
| Iron | 0.1mg | 21% | |
| Calcium | 23.6mg | 71% | |
* 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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