Cauliflower and leek soup, healthy version

Name: Cauliflower and leek soup, healthy version
Cook time: 20 min
Total time: 15 min
Yield: 2,5 L
Cuisine: Main meals
Ingredients: 30 mml (2 tablespoons) of olive oil; 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks; 2 chopped garlic cloves; 1 cauliflower sliced into bouquets; 15 ml (1 tablespoon) of curry; 15 ml (1 tablespoon) of curcuma; 1; 5 ml (1/8 teaspoon) of Cayenne pepper; 1; 5 L (6 cups) of chicken broth reduced in sodium; 1 can (541 ml) of canned white beans; drained and washed

Author: Geneviève Arbour Dt. P.

Potage au chou-fleur et poireau, version santé

Preparation	15
Baking	20
Portions	2,5 L
Freezing	No

Ingredients

Preparation

Ingredients

30 mml (2 tablespoons) of olive oil
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
2 chopped garlic cloves
1 cauliflower sliced into bouquets
15 ml (1 tablespoon) of curry
15 ml (1 tablespoon) of curcuma
1,5 ml (1/8 teaspoon) of Cayenne pepper
1,5 L (6 cups) of chicken broth reduced in sodium
1 can (541 ml) of canned white beans, drained and washed

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Preparation

Brown garlic and leek into oil for 5 to 7 minutes until leeks softens. Add spices and continue cooking 1 minute. Add cauliflower bouquets and mix well. Add chicken broth and bring to a boil.
Reduce heat and simmer 20 minutes or until vegetables tenders. Add white beans then, with mixer, reduce into puree. Salt and pepper up to taste.