Cream Of Cauliflower Soup

1. Chop cauliflower and leeks.

2. Simmer cauliflower and leeks in broth for 30 minutes.

3. Blend in blender to desired consistency.

4. Melt butter in deep skillet and add flour.

5. Gradually add milk while whisking until thick.

6. Add all and season to taste.

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Nutrient	Quantity
Total fats	96.8954 g
Protein	111.6013 g
Carbohydrates	174.9931 g
Energy	1972.34 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3718 g
Water	2161.5705 g
Aspartic acid	5.0217 g
Calcium, Ca	1566.76 mg
Lutein + zeaxanthin	3384.14 g
Fiber, total dietary	20.54 g
Fatty acids, total saturated 22:0	0.0043 g
Carotene, beta	1831.24 g
Niacin	39.7026 mg
Vitamin A, RAE	488.06 g
Arginine	4.5584 g
Riboflavin	2.6271 mg
Fatty acids, total polyunsaturated 15:0	0.0043 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0321 g
Fatty acids, total saturated 20:1	0.2064 g
Glutamic acid	11.7679 g
Sodium, Na	8327.96 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9392 g
Total lipid (fat)	96.8954 g
Manganese, Mn	6.4336 mg
Fructose	2.0758 g
Proline	3.7411 g
Fatty acids, total saturated 16:0	14.6559 g
Fatty acids, total saturated 8:0	0.549 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0278 g
Choline, total	339.41 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0064 g
Sugars, total	52.5002 g
Serine	3.1487 g
Fatty acids, total saturated 10:0	0.5875 g
Fatty acids, total saturated 18:0	5.894 g
Vitamin B-6	1.8472 mg
Selenium, Se	71.057 g
Ash	37.9397 g
Vitamin D	14.64 IU
Menaquinone-4	7.32 g
Fatty acids, total saturated 18:1 undifferentiated	32.7435 g
Pantothenic acid	6.3908 mg
Phenylalanine	2.8134 g
Copper, Cu	3.7844 mg
Betaine	4.392 mg
Thiamin	2.2747 mg
Retinol	329.4 g
Methionine	1.5018 g
Iron, Fe	13.3109 mg
Carbohydrate, by difference	174.9931 g
Phosphorus, P	2507.16 mg
Folate, total	443.66 g
Tocopherol, gamma	0.428 mg
Fatty acids, total saturated 4:0	0.549 g
Alanine	2.5426 g
Cholesterol	85.8 mg
Valine	3.344 g
Fatty acids, total saturated 18:2 undifferentiated	28.584 g
Glycine	2.4034 g
Glucose (dextrose)	2.0116 g
Fatty acids, total saturated 14:0	2.4503 g
Zinc, Zn	12.2198 mg
Isoleucine	2.5497 g
Fatty acids, total saturated 12:0	0.5636 g
Fatty acids, total polyunsaturated	30.1074 g
Fatty acids, total saturated 14:1	0.0043 g
Leucine	4.6087 g
Vitamin A, IU	4233.5 IU
Folate, DFE	443.66 g
Tryptophan	0.8819 g
Vitamin C, total ascorbic acid	124.508 mg
Phytosterols	38.52 mg
Fatty acids, total polyunsaturated 16:1 c	0.0064 g
Fatty acids, total polyunsaturated 18:1 c	0.0578 g
Fatty acids, total saturated 20:0	0.0064 g
Fatty acids, total saturated 6:0	0.549 g
Lactose	36.966 g
Tyrosine	2.4893 g
Vitamin B-12	5.814 g
Vitamin K (phylloquinone)	119.026 g
Fatty acids, total saturated	26.2785 g
Histidine	1.6062 g
Fatty acids, total monounsaturated	34.0473 g
Threonine	2.3083 g
Folate, food	443.66 g
Fatty acids, total polyunsaturated 17:0	0.0021 g
Vitamin D (D2 + D3)	0.732 g
Fatty acids, total polyunsaturated 24:0	0.0043 g
Vitamin D3 (cholecalciferol)	0.732 g
Vitamin E (alpha-tocopherol)	2.5341 mg
Magnesium, Mg	323.19 mg
Lysine	3.3844 g
Potassium, K	4625.34 mg
Fatty acids, total polyunsaturated 24:1 c	0.0043 g
Cystine	0.7429 g
Fluoride, F	2.14 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	3 cups	446.52	34.9896	23.9364
Salt	0	0	0	0
Butter	0.5 cup	684	31.428	57.6
Cauliflower	2	53.5	10.6358	0.5992
Pepper	0	0	0	0
flour	0.5 cup	289.14	63.3027	1.1218
chicken broth	5 cups	390.6	9.45	13.104
leek	2	108.58	25.187	0.534