nutritional information

Per SERVING:

  • Calories: 110
  • Protein: 7 g
  • Total Fat: 2 g
  • Carbohydrates: 18 g
  • Sodium: 270 mg
  • Fiber: 6 g
  • Sugar: 7 g
Vegan

Cauliflower and Leek Potage

Serves 6

30 minutes or fewer

30 minutes or fewer   This nondairy creamy soup is very easy to make if you have a hand-held immersion blender, which allows you to purée the ingredients right in the pot. Herbes de Provence add a medley of dried-herb flavors in a dash.
  • 1 large cauliflower, trimmed and chopped
  • 2 medium-sized leeks, trimmed and chopped
  • 3 cups Vegetable Stock
  • 2 tsp. Herbes de Provence
  • 2 cups unsweetened soymilk
  1. Combine cauliflower, leeks, stock and herbes de Provence in large saucepan. Bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, about 15 minutes.
  2. Remove from heat, and stir in soymilk. Purée soup with immersion blender or in food processor, adding more soymilk if needed for desired consistency. Return soup to pot, and stir in salt and pepper to taste. Serve.
May 2005

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