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    You are in: Home / Recipes / Diana Sturgis' Curried Cauliflower & Leek Soup Recipe
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    Diana Sturgis' Curried Cauliflower & Leek Soup

    Diana Sturgis' Curried Cauliflower & Leek Soup. Photo by Kiwiwife

    1/1 Photo of Diana Sturgis' Curried Cauliflower & Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Lorraine of AZ's Note:

    We've eaten this hot and cold and like it both ways. It really is a creamy soup; however, the potatoes add the creaminess, not cream. So you can feel pretty virtuous eating this. You may substitute broccoli or broccoflower the the cauliflower for variety.

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    Units: US | Metric


    1. 1
      Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
    2. 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. 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. 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. 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. 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.

    Ratings & Reviews:

    • on April 24, 2012


      Excellent! I have been looking for a recipe that does not have any meat products, as I am on a very restricted diet. This soup is so delicious, you would never know it was low calorie; I never messed the little bits of ham as in other recipes. I definitely will make this often! Thank you for sharing your recipe!

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    • on May 18, 2008


      YUM! This is a great soup recipe! It certainly doesn't taste low fat either. The only sub I made was to use veggie stock instead of the chicken stock. I used the full teaspoon of curry powder and didn't find it too spicy or overwhelming at all! I am looking forward to trying this cold. Thanks for posting Lorraine!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Diana Sturgis' Curried Cauliflower & Leek Soup

    Serving Size: 1 (293 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 77.4
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 636.4 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 2.6 g
    Sugars 3.0 g
    Protein 3.8 g

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