Just a touch of coconut milk gives the soup a creamy texture without a lot of fat.
- 2 leeks (dark green stems discarded) coarsely chopped
- 1 medium head cauliflower chopped
- 2 shallots chopped
- 3 garlic cloves minced
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1 russet potato peeled and chopped
- 4 cups reduced-sodium vegetable broth
- 1/2 cup unsweetened coconut milk
- 1 tsp dried thyme
- Black pepper to taste
- Scallions chopped, for garnish
- Fresh parsley chopped, for garnish
Preheat oven to 400°. In a large bowl, combine the leeks, cauliflower, shallots, garlic, olive oil and 1/8 teaspoon of the salt. On a baking sheet, arrange the vegetable mixture and roast for 25 minutes, or until lightly browned.
In a large saucepan, combine the roasted vegetables, potato, vegetable broth, coconut milk, thyme and black pepper to taste and bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 10 minutes, or until vegetables are softened. Soup will be thick. Add water to reach desired consistency, if necessary.
Using an immersion blender (or regular blender), blend the soup until smooth. Season with remaining 1/8 teaspoon salt and black pepper to taste. Garnish with scallions and fresh parsley, if desired.
Serving size: 1 cup
Calories: 67; Fat: 3g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 141mg; Carbohydrates: 9g; Fiber: 1g; Protein: 1g
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Date Last Reviewed: February 13, 2018
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor