Cream of Cauliflower and Leek Soup
55 mins (prep 30, cooking 25)
12 ingredients
4-6 servings
We love these warm cream soups during the winter, they are definitely a comfort food. I didn't want to use potatoes in my soup due to the starchy content, so thought I'd come up with a soup that uses a different vegetable that is often substituted for potato in raw recipes. This soup is very tasty and would go great with a piece of home made bread or crackers.

Categories:  <-60-mins , vegan , vegetarian , soups-&-stews , bisques~cream-soups , time-to-make ,
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Serving Size (260.92 g)
Servings 4
Amount per Serving
Calories 135.25 Calories from Fat 43.74
% Daily Value *
Total Fat 4.86g 29.9%
Saturated Fat 0.72g 14.45%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 90.72mg 15.12%
Total Carbohydrate 20.59g 27.46%
Dietary Fiber 3.75 g 60.06%
Sugars 4.38 g %
Protein 3.51g 28.07%
Vitamin A 9943.43IU% Vitamin C 6.04mg%
Calcium 34.09mg% Iron 1.49mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, large garlic cloves, light coconut milk