Cauliflower & Leek Soup

Serves: 4

Grocery count (per serve): ¼ Milk serve

Ingredients

• 3 garlic cloves, chopped
• 1 leek, sliced (white and light green parts only)
• 1 large cauliflower, roughly chopped
• Spray oil
• 1L vegetable stock (salt reduced)
• Pepper, to taste
• 1 bay leaf
• 1 cup skim milk

Method

1. Lightly coat the base of a large pot with spray oil.

2. Add the garlic and leek, and sauté over a medium heat for 3 minutes.

3. Add cauliflower and continue to sauté for another 2 minutes.

4. Add the vegetable stock, bay leaf, and pepper to taste.

5. Bring to the boil, then reduce the heat and allow to simmer gently for 30 minutes, or until cauliflower is cooked through.

6. Remove the bay leaf, and then blend soup to the desired consistency. Add the skim milk and stir through until warmed.

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If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.