Potato, Cauliflower and Leek Soup With Thyme Oil Recipe

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Potato, Cauliflower and Leek Soup With Thyme Oil
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Ingredients:

Directions:

  1. Place stock, 4 sprigs of thyme and 3 cloves of garlic in a large pot over high heat and bring to the boil. Add the potato, leeks and cauliflower and cook for 30-40 minutes or until tender. Once cooked blend with stick mixer and add the cream.
  2. To make the thyme oil, slice remaining 2 cloves of garlic finely and add to olive oil in small pot over low heat for 1-2 minutes. Increase heat to medium and add the remaining 8 thyme sprigs and cook for 30-60 seconds until thyme is crisp.
  3. To serve drizzle soup with thyme and garlic oil and enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 624.46 Kcal (2614 kJ)
Calories from fat 215.23 Kcal
% Daily Value*
Total Fat 23.91g 37%
Sodium 210.01mg 9%
Potassium 1405.66mg 30%
Total Carbs 93.43g 31%
Sugars 23.48g 94%
Dietary Fiber 13.2g 53%
Protein 11.16g 22%
Vitamin C 29.9mg 50%
Vitamin A 3.1mg 104%
Iron 7mg 39%
Calcium 211.2mg 21%
Amount Per 100 g
Calories 113.71 Kcal (476 kJ)
Calories from fat 39.19 Kcal
% Daily Value*
Total Fat 4.35g 37%
Sodium 38.24mg 9%
Potassium 255.95mg 30%
Total Carbs 17.01g 31%
Sugars 4.27g 94%
Dietary Fiber 2.4g 53%
Protein 2.03g 22%
Vitamin C 5.4mg 50%
Vitamin A 0.6mg 104%
Iron 1.3mg 39%
Calcium 38.4mg 21%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.7
    Points
  • 16
    PointsPlus

Good Points

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

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