Cauliflower and leek soup, healthy version
15
20
2.5 litres
No
Ingredients
- 30 mml (2 tablespoons) of olive oil
- 1 package of 250 g (4 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
Preparation
Side-by-side mode- 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.
Chef’s note
Nutritious note
This soup is full of nutrients. White beans add proteins, fibers and iron. When leek, cauliflower and curcuma have virtues to prevent cancers.
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