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Happy Body Cauliflower and Spinach Soup with Tarragon Recipe

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This recipe for Happy Body Cauliflower and Spinach Soup with Tarragon is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp Extra Virgin Olive Oil
1 cup Leeks
2 cup Cauliflower, raw
2 cup, sliced Zucchini
4 cup Wegmans Low Sodium Vegetable Stock (by TOASTRUN)
16 oz Spinach - Dole Baby Spinach
2 tsp Tarragon, ground
Directions:
Directions:
Warm olive oil in large saucepan.

Add the leeks and saute for 3 to 4 minutes until softened.

Add cauliflower, zucchini, and stock. Bring to a simmer and cover.

Bring to a simmer and cover. Cook until the vegetables are tender (about 20 minutes).

Turn off the heat and stir in the spinach, which will wilt instantly.

Puree the soup in a blender (in small batches).

Season with salt, pepper, and tarragon.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Calories 144.5
Total Fat 7.3 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 184.3 mg
Potassium 1,070.1 mg
Total Carbohydrate 15.7 g
Dietary Fiber 5.6 g
Sugars 4.4 g
Protein 4.7 g
Vitamin A 256.7 %
Vitamin B-12 0.0 %
Vitamin B-6 12.6 %
Vitamin C 106.0 %
Vitamin D 0.0 %
Vitamin E 1.7 %
Calcium 17.2 %
Copper 6.5 %
Folate 68.4 %
Iron 27.0 %
Magnesium 29.1 %
Manganese 73.8 %
Niacin 4.0 %
Pantothenic Acid 4.6 %
Phosphorus 6.8 %
Riboflavin 18.4 %
Selenium 1.1 %
Thiamin 5.4 %
Zinc 2.4 %

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