Creamy Cauliflower and Leek Soup
Nutrition per Serving
200
Calories
8g
Protein
20g
Carbs
10g
Fat
Grocery list: 1 large head of cauliflower, 2 leeks, 2 cloves garlic, vegetable broth, unsweetened almond milk, olive oil, salt, and pepper. This soup has a low Glycemic Index due to the cauliflower and leeks.
Ingredients
1 large head of cauliflower (1.5 lbs or 680 grams), 2 leeks (white and light green parts only, sliced), 2 cloves garlic (minced), 2 cups vegetable broth (500 ml), 1 cup unsweetened almond milk (240 ml), 1 tablespoon olive oil (15 ml), Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, sauté until softened. 2. Add the cauliflower, vegetable broth, and almond milk. Bring to a boil, then reduce heat and let simmer until the cauliflower is tender. 3. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste. Serve hot.
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