Leek Soup Adventure

So I've been on kind of a health kick lately... I'm trying to get rid of some weight. I'm trying to make it a lifestyle change instead of a Diet (I think that 4 letter word is worse than a lot of swear words out there!).

Anyway I've been trying my hand at soup making! I've made a really good brocolli cheddar one and an incredible pumpkin soup so far.

Today's soup is going to be Leek soup... I've NEVER used leeks in anything... but I've seen them around at the store and at the farmer's market too... they look like huge green onions...

I talked to my (AWESOME) mom about how to make it and what ingredients I should use... she always gives super supper advice... (lol)

So today at lunch I made leek soup!! It turned out really well, so here is the recipe I created!!

Ingredients:

3 large leeks chopped (use only the white and light green)

1 small onion chopped

2 tbsp butter (or oil or margarine)

6 small-medium potatoes peeled and diced (small chunks)

340 grams frozen cauliflower (microwave for 3-4 minutes)

2- tetrapacks (900 ml each) reduced sodium chicken stock

1 tsp sage

1 tbsp garlic (dehydrated)

1 tbsp red onion (dehydrated)

1 tsp ground ginger

1/4 cup 18% cream (could reduce this to 2% milk or increase it to heavy cream depending on taste)

Salt (to taste)

Pepper (to taste)

Directions:

Cook cauliflower and put into food processor, add some chicken stock and puree, set this mixture aside. Boil diced potatoes in small amount of water (just enough to cover them), drain and set aside. Pour remaining stock into large pot or stockpot and heat to almost boiling, add spices. Saute onions in 1 tbsp of butter until softened (remove before they carmalize) and add to pot. Saute leeks in remaining butter until softened (do not let them brown) and add to pot. Add cauliflower mixture and stir. Let the soup boil for 20-30 minutes. Use hand blender or food processor to puree soup mixture until no lumps remain. Taste soup and add any salt and pepper as needed. Add cream and puree for another minute. Taste soup and make any additions of salt/pepper. Add diced potatoes and simmer soup for 10 minutes. Serve and enjoy!

(70 calories per 1 cup serving)