Cauliflower & Leek Soup

8 50 295
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 6
Cauliflower & Leek Soup
Health Rating


1 medium leek(s) Leek (thinly sliced)
3 clove(s) Garlic (crushed)
100 gm Butter, unsalted
1 medium stalk(s) Celery (diced)
500 gm Cauliflower (chopped)
2 potato Potato (chopped)
3 cup Vegetable stock/broth
200 ml Cream, 35% M.F


Heat the butter in a large pot over low heat.

Sauté the leek and the garlic 10 minutes until soft but not browned.

Add the cauliflower, potatoes, and stock. Bring to the boil then turn down to low and let simmer until the vegetables are soft, about 20-30 minutes.

Blend the soup with a stick blender and check for seasoning. Add the cream just before serving.

Serve with a swirl of extra-virgin olive oil, and a grinding of black pepper.

Nutrition Facts

Per Portion

Calories 295
Calories from fat 222
Calories from saturated fat 149
Total Fat 24.6 g
Saturated Fat 16.6 g
Trans Fat 0.7 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 12.0 g
Cholesterol 75 mg
Sodium 522 mg
Potassium 493 mg
Total Carbohydrate 16.5 g
Dietary Fiber 3.7 g
Sugars 3.1 g
Protein 3.6 g

Dietary servings

Per Portion

Milk Alternative 0.7
Vegetables 2.5

Energy sources