Diana Sturgis' Curried Cauliflower & Leek Soup Recipe

Name: Diana Sturgis' Curried Cauliflower & Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 ounce) cans low sodium chicken broth; 3 large leeks, white and tender green only, thinly sliced; 2 teaspoons olive oil; 1 medium baking potato, peeled and coarsely chopped (1/2 pound); 1/2 - 1 teaspoon curry powder; 6 cups packed cauliflower florets, from a 2-pound head; 2 1/2 cups water; 2 bay leaves; 2 teaspoons sea salt; 3/4 teaspoon fresh ground black pepper; 1/2 cup nonfat plain yogurt (optional)

Servings: persons

2 (10 ounce) cans low sodium chicken broth
3 large leeks, white and tender green only, thinly sliced
2 teaspoons olive oil
1 medium baking potato, peeled and coarsely chopped (1/2 pound)
1/2 - 1 teaspoon curry powder
6 cups packed cauliflower florets, from a 2-pound head
2 1/2 cups water
2 bay leaves
2 teaspoons sea salt
3/4 teaspoon fresh ground black pepper
1/2 cup nonfat plain yogurt (optional)

1
Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
2
In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
3
Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
4
Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
5
Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
6
To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (10 ounce) cans low sodium chicken broth, 3 large leeks, white and tender green only, thinly sliced, 2 teaspoons olive oil, 1 medium baking potato, peeled and coarsely chopped (1/2 pound), and more.

Yes, Diana Sturgis' Curried Cauliflower & Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Diana Sturgis' Curried Cauliflower & Leek Soup

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