Leek & Cauliflower Soup
WW Freestyle 3 points per serving (not including any optional toppings), makes about 6 servings
Leeks are one of those commonly overlooked veggies that are packed with flavor and nutrition! And they’re part of the garlic & onion family, so really... what’s not to love, right? This comforting soup reminds us of a sour cream & onion potato chip without all the carbs and calories!
The recipe starts with 2 cooking methods - sauteeing and roasting. Roasting the cauliflower and half of the onion gives it a sweet, nutty flavor. (Can we be honest here? Neither of us has ever been a fan... in the slightest.. of cauliflower, raw or cooked. BUT... we’ve discovered that there are some delightful ways to prepare it (other than covered with cheez whiz, like my parents used to do) that actually taste quite delicious! And this is one of them for sure.
INGREDIENTS:
Olive oil spray (we counted this in the WW app as about 1 Tbsp used in the recipe total)
3 medium leeks
2 large yellow onions
2 heads cauliflower (or to make it easy, grab about 48oz cauliflower florets fresh or frozen!)
8 cups chicken broth (or vegetable broth if you prefer)
3 Tbsp light butter (we like Land o Lakes Light Butter w/ Canola Oil)
3 tsp minced garlic
2 cups fat-free plain Greek yogurt
Salt & Pepper
OPTIONAL: Try adding a little bit of cheese, bacon bits, chopped ham and/or chives on top before serving! Just remember to count any additional points.
PREPARATION:
Preheat oven to 400 F. Wash all produce. Prepare a large sheet pan (or two smaller ones, if you’re like us) with foil and lightly spray with olive oil spray.
Peel & slice both onions, setting 1/2 of slices aside. Cut off root end and dark green tops of leeks and discard. Slice remaining white portion of leeks thinly and set aside. Break cauliflower into small pieces.
Place cauliflower pieces and 1/2 of onion slices onto prepared baking sheet(s) in a single layer and spray with olive oil. Season lightly with salt and pepper. Roast in oven until cauliflower begins to lightly brown, about 15-20 minutes.
Meanwhile, heat light butter in a stock pot over medium heat. Once completely melted, add in remaining onion and sliced leeks. Saute about 15 minutes, or until onions are soft and clear. Add minced garlic and saute another minute. If anything starts to stick, add a little bit of olive oil spray.
Add roasted onion slices and cauliflower to pot along with 8 cups of broth. Bring to a boil on medium-high heat. Cover and simmer 45 minutes on low.
Remove pot from heat and stir in Greek yogurt. Using a standard blender or immersion blender, process until smooth. Serve with optional toppings if desired.
