Leek Soup

Name: Leek Soup
Cuisine: European
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound leeks, cleaned and chopped; 3 cloves garlic, minced; 1 tablespoon chopped fresh thyme; Zest of 1 lemon; 1 large head cauliflower, cut into 2-inch florets; 1/2 teaspoon fresh nutmeg; 1 teaspoon fine sea salt (or more to taste); 2 teaspoons coarse black pepper; 2 quarts vegetable stock; Finely chopped chives for garnish

7 steps

Updated at: Thu, 17 Aug 2023 11:33:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories153.8 kcal (8%)

Total Fat8.1 g (12%)

Carbs19.1 g (7%)

Sugars6.8 g (8%)

Protein3.9 g (8%)

Sodium2186.7 mg (109%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsextra-virgin olive oil

1 poundleeks

cleaned and chopped

3cloves garlic

minced

1 tablespoonfresh thyme

chopped

1zest of lemon

1 headcauliflower

cut into 2-inch florets

½ teaspoonfresh nutmeg

1 teaspoonfine sea salt

or more to taste

2 teaspoonscoarse black pepper

2 quartsvegetable stock

chives

finely chopped, for garnish

Instructions

Step 1

In a large soup pot, heat the olive oil over medium-high heat.

Step 2

Add the leeks, garlic, thyme, lemon zest, and cauliflower, along with the nutmeg, salt, and pepper to the pot. Sauté over medium heat, stirring regularly until the leeks begin to wilt.

Step 3

Add the stock and the bay leaf and cook, covered, for 25 to 35 minutes, until the cauliflower is very tender.

Step 4

Blend using a stick blender, or transfer into a regular blender. Blend until smooth (work in batches, so as not to overfill blender).

Step 5