Roasted Leek and Cauliflower Soup

Roasted Leek and Cauliflower Soup

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Meal Type: Low Carb, Mains
Main Ingredient: Cauliflower
Recipe Type: Soup
Servings: 4
Carbohydrates: 5g
Protein Serves: 0.25

Ingredients

  • 320 g Leek sliced
  • 200 g Cauliflower broken into small florets
  • 2 ½ cups Water
  • 1 Ultra Lite chicken sachet or vegetable stock
  • ⅓ cup Cream
  • Mint fresh, for garnish
  • Salt and pepper to taste

Optional

  • 1 tsp Garam masala to add smokey flavour
Metric - Imperial

Instructions

  • Pre-heat oven 180ºC (350ºF).
  • Spray leeks and cauliflower with cooking oil, place in roasting dish in oven for approximately 15 minutes or until slightly brown.
  • Place in saucepan, cold water, stock cube and vegetables. When soup is boiling turn down and simmer for 10 minutes.
  • Blend vegetables and remaining liquid until smooth, stir in cream and heat through, do not boil.
  • Garnish with vietnamese mint.

Nutrition

Calories: 111kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7.69g | Saturated Fat: 4.6g | Sodium: 430mg | Fiber: 4.5g | Protein Serves: 0.25
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