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Leek and Cauliflower soup with some crispy chicken skins on the side 😋
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1403 kcal
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Fat: 77.50g | Prot: 42.63g | Carbs: 125.59g.
Lunch: Peanut Butter, Sweetly Vanilla Protein Shake Powder, PnP Double Cream Yoghurt Plain, Leek and Cauliflower Soup, Chicken Skin (Roasted, Cooked) . Dinner: Molasses , Wellington's Sweet Chilli Sauce, Soy Sauce, Wasabi Root , Woolworths Pickled Ginger, Ocean Basket Fusion Crunch Platter. Snacks/Other: Beck's Blue (Non-Alcoholic Beer), Power Play Power Play Sugar Free, Oil Popped White Popcorn, Nescafe Classic. more...
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1934 kcal
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Exercise:
Grocery Shopping - 1 hour and 30 minutes, Resting - 14 hours and 30 minutes, Sleeping - 8 hours. more...
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 Comments
mmmmm delicious recepie please for the soup
02 May 22 by member: Bunniefood
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Here's how I made this one: (hopefully it's readable here)
30 g olive oil
60 g butter
30 g minced garlic
300 g leeks (cut into 1 inch pieces)
2 heads cauliflower (chopped)
1,5 L chicken stock
2 tsp salt
1/2 tsp black pepper
1) Saute cauliflower, leeks and garlic in the butter and oil.
2) Add stock and bring to the boil. Reduce heat and simmer for 45 mins.
3) Blend with immersion blender or hand mixer. Season with salt and pepper.
03 May 22 by member: Jaxanne777
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