Creamy Cauliflower and Leek Soup
Provolone-Tomato Toasts with Mixed Green Salad
Ingredients
- 1 leek, cleaned
- ¼ cup chopped walnuts
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 (12-oz) pkg cauliflower florets
- 2 cups low-sodium vegetable broth (such as Pacific)
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp lemon juice
- ¼ tsp grated lemon rind
- ¼ cup 2% reduced-fat plain Greek yogurt
Instructions
- Cut leek in half lengthwise; thinly slice white and light green parts only. Rinse under cold water.
- Toast walnuts in a Dutch oven over medium heat until fragrant; remove from pan. Sauté leek and garlic in hot oil in Dutch oven over medium heat 5 minutes.
- Add cauliflower, broth, salt and pepper. Bring to a boil; reduce heat, and simmer 10 minutes or until cauliflower is very tender. Stir in lemon juice.
- Puree soup in a blender (with center of lid removed) until smooth, or use an immersion blender.
- Stir together walnuts and lemon rind. Top soup with walnut mixture and yogurt.
Side Dish Ingredients
- 2 (1-oz) slices crusty whole-grain bread
- 2 tsp country Dijon mustard
- 1 Roma tomato, thinly sliced
- 2 (0.7-oz) slices sharp provolone cheese (such as Sargento)
- ⅛ tsp pepper
- ½ (5-oz) pkg mixed baby greens
- 2 Tbsp balsamic vinaigrette
Side Dish Instructions
- Preheat broiler. Place bread on a baking sheet. Top with mustard, tomato, cheese and pepper. Broil 2 minutes or until cheese is lightly browned and bubbly.
- Drizzle salad greens with dressing; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
261
|
192
|
453
|
| Fat (g) | 17 | 8 | 25 |
| Sat. Fat (g) | 2 | 4 | 6 |
| Protein (g) | 9 | 11 | 20 |
| Carb (g) | 21 | 19 | 40 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 429 | 482 | 911 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
