Creamy Cauliflower and Leek Soup
Butter Lettuce Salad with Radishes
Ingredients
- 3 leeks, cleaned
- 1 lemon
- ¾ cup chopped walnuts
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 3 (12-oz) pkg cauliflower florets
- 1 (32-oz) carton low-sodium vegetable broth
- ¼ cup finely chopped fresh parsley
- ¾ cup 2% reduced-fat plain Greek yogurt
Instructions
- Cut leeks in half lengthwise, and thinly slice white and light green parts only. Rinse under cold running water. Grate rind and squeeze juice from lemon.
- Toast walnuts in a Dutch oven over medium heat 3 to 4 minutes until fragrant. Remove from pan.
- Sauté leeks and garlic in hot oil in Dutch oven over medium heat 5 minutes. Add cauliflower and broth. Bring to a boil; reduce heat, and simmer 10 minutes or until very tender. Stir in lemon juice.
- Transfer to a blender (with center of lid removed), and puree, in 2 batches, until smooth, or puree with an immersion blender. Sprinkle with salt and pepper to taste.
- Stir together walnuts, lemon rind and parsley. Top soup with walnut mixture and yogurt.
Side Dish Ingredients
- 3 heads butter lettuce, leaves separated
- 3 radishes, thinly sliced
- 1 shallot, thinly sliced
- ⅓ cup Italian vinaigrette
Side Dish Instructions
- Combine lettuce, radishes and shallot. Drizzle with vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
238
|
41
|
279
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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- Matching Grocery List
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