Creamy Cauliflower Leek Soup Recipe

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Creamy Cauliflower Leek Soup
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  1. Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
  2. In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they’re tender. Do not let brown.
  3. Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
  4. Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
  5. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 281.8 Kcal (1180 kJ)
Calories from fat 64.34 Kcal
% Daily Value*
Total Fat 7.15g 11%
Cholesterol 18.1mg 6%
Sodium 152.58mg 6%
Potassium 1049.56mg 22%
Total Carbs 42.76g 14%
Sugars 13.71g 55%
Dietary Fiber 7.48g 30%
Protein 16.01g 32%
Vitamin C 97.8mg 163%
Vitamin A 0.1mg 2%
Iron 4.5mg 25%
Calcium 235.8mg 24%
Amount Per 100 g
Calories 48.81 Kcal (204 kJ)
Calories from fat 11.14 Kcal
% Daily Value*
Total Fat 1.24g 11%
Cholesterol 3.14mg 6%
Sodium 26.43mg 6%
Potassium 181.79mg 22%
Total Carbs 7.41g 14%
Sugars 2.37g 55%
Dietary Fiber 1.29g 30%
Protein 2.77g 32%
Vitamin C 16.9mg 163%
Iron 0.8mg 25%
Calcium 40.8mg 24%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
  • 7

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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