Cauliflower, Celery, and Leek Soup
Servings Prep Time
6people 15minutes
Cook Time
15minutes
Servings Prep Time
6people 15minutes
Cook Time
15minutes
Ingredients
  • 3tablespoons olive oildivided
  • 1 medium leekthinly sliced, white and green parts
  • 7stalks celerythinly sliced
  • 1pound frozen cauliflower
  • 4cups low-sodium vegetable broth
  • 12 small, thin slices baguette
  • 2cloves garlicpressed
  • 2teaspoons smoked paprika
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
Instructions
  1. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add leek and celery, and cook for 4 minutes until just softened, being careful not to burn. Add cauliflower and broth; bring to a boil, reduce heat, and simmer, covered, until vegetables are tender, about 10–15 minutes.
  2. While soup is cooking, preheat broiler. Arrange baguette slices on a baking sheet. In a small bowl, combine remaining 2 tablespoons oil, garlic, paprika, salt, and pepper, and mix well. Brush bread slices with oil mixture and broil for 1–2 minutes, until crispy.
  3. When soup is done, purée in batches until smooth and creamy. Return to pot and season with salt and pepper. Divide among bowls, top each serving with two croutons, and serve immediately.
Recipe Notes
Nutrition Facts
Cauliflower, Celery, and Leek Soup
Amount Per Serving
Calories 143 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 305mg 13%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 143 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 16g carb, 4g fiber, 305mg sodium