Cauliflower and Leek Soup
By á-4131
Serves 4
Prep Time: 5 to 10 Min.
Cooking Time: 15 Min.
4 Points Plus
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Ingredients
- 4 Points Plus
- 1 tablespoon olive oil
- 2 leeks, rinsed well and chopped (white and light green parts only)
- 2 teaspoon dried thyme
- 6 cups reduced sodium chicken broth
- 4 cups fresh or thawed frozen cauliflower florets
- 1 cup low-Fat milk
Preparation
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the leeks and cook for 3 to 5 min., until tender. Add the thyme and cook for 1 min., until the thyme is fragrant. Add the broth and bring to a simmer. Add the cauliflower and simmer for 5 min., until the cauliflower is tender. Purée with an immersion blender or regular blender. Add the milk, decrease the heat to medium, and simmer for 5 min. Season to taste with salt and freshly ground black pepper before serving.
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