Directions:
- Heat oil in heavy large pot over medium heat.
- Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes.
- Add cauliflower and saute until just soft, about 10 minutes.
- Add chicken broth.
- Bring to boil; reduce heat, cover and simmer 16 minutes.
- Add cream and simmer 15 minutes.
- Working in batches, puree soup in blender until smooth.
- Return soup to pot and bring to simmer.
- Whisk in Gruyere cheese and cayenne.
- Season soup to taste wtih salt and pepper.
- Ladle inot bowls.
- Sprinknle with chives, if desired, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.78 Kcal (1418 kJ) | ||
| Calories from fat | 191.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.32g | 33% | |
|---|---|---|---|
| Cholesterol | 58.5mg | 20% | |
| Sodium | 787.1mg | 33% | |
| Potassium | 1034.16mg | 22% | |
| Total Carbs | 20.97g | 7% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 6.49g | 26% | |
| Protein | 16.18g | 32% | |
| Vitamin C | 127.8mg | 213% | |
| Iron | 0.6mg | 4% | |
| Calcium | 446.7mg | 45% | |
| Amount Per 100 g | |||
| Calories | 63.04 Kcal (264 kJ) | ||
| Calories from fat | 35.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 33% | |
|---|---|---|---|
| Cholesterol | 10.88mg | 20% | |
| Sodium | 146.45mg | 33% | |
| Potassium | 192.42mg | 22% | |
| Total Carbs | 3.9g | 7% | |
| Sugars | 1.46g | 31% | |
| Dietary Fiber | 1.21g | 26% | |
| Protein | 3.01g | 32% | |
| Vitamin C | 23.8mg | 213% | |
| Iron | 0.1mg | 4% | |
| Calcium | 83.1mg | 45% | |
* 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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