Spicy and Creamy Cauliflower and Leeks Soup
|Cauliflower||1 , rinsed and cut into flowerets|
|Leeks||4 , rinsed and thinly sliced crosswise|
|Potatoes||2 Medium, peeled and cut in quarters|
|Serrano pepper||1 , finely chopped|
|Garlic||4 Clove (20 gm), finely chopped|
|Extra light olive oil||3 Tablespoon|
|Chicken broth||10 Cup (160 tbs)|
|Chives||4 Tablespoon, finely chopped|
|Cilantro||4 Tablespoon, finely chopped|
|White pepper||To Taste|
• Heat oil in large saucepan and sauté leeks, serrano pepper and chopped garlic, and cook until translucent (about 8 minutes).
• Add cauliflower flowerets, quartered potatoes and chicken broth and bring to a boil. Reduce heat, cover saucepan and simmer for 20 minutes (or until potatoes and cauliflower are tender).
• In a blender, process cauliflower mixture until smooth and creamy, and return it to saucepan. Stirring frequently, simmer for 15 minutes until desired thickness (add more chicken broth if too thick). Add salt and white pepper to taste.
• Serve immediately and garnish with finely chopped chives and cilantro.. This video is a creation of cejavineyards.You can visit cejavineyards for complete recipes, and more videos.
Calories 422 Calories from Fat 110
% Daily Value*
Total Fat 13 g19.3%
Saturated Fat 1.7 g8.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1725.6 mg71.9%
Total Carbohydrates 70 g23.5%
Dietary Fiber 12.2 g48.9%
Sugars 18.8 g
Protein 13 g26.3%
Vitamin A 127.4% Vitamin C 240.9%
Calcium 24.7% Iron 44.5%
*Based on a 2000 Calorie diet