Leek Soup Recipe

The leek soup is my own creation, inspired from the "French Women Don't Get Fat" book by Mireille Guiliano.

Leek Soup:
2-3 fresh leeks (depending on size)
1 fresh cauliflower (or frozen)
1 pack of frozen chopped spinach
Frozen Onion (or fresh)
Tony Cacheries Cajun Seasoning
Salt Sense (or plain salt)
Campbell's Cream of Mushroom Soup (family size can)

Put the frozen spinach in a BIG pot on the stove with water about 4 inches of the way up in the pot. Sprinkle in frozen onion as desired. Add some Tony Cacheries Cajun Seasoning and Salt Sense. Set on high and cover. Chop up leeks and add. Turn fire down to Medium High and uncover. (If frozen food is not un-frozen and water is not boiling, leave on high until it is.) Cut up Cauliflower and add (if using frozen, put it in at the beginning with the other frozen items). Shake in more Tony Cacheries Cajun Seasoning. Turn Fire Down to Medium. Cook for 5-10 minutes. Add the Creme of Mushroom Soup, turn fire down to Medium Low, and cook for 10-15 minutes covered. Enjoy!

(Note. This soup is awesome, but is more awesome the next day after all the flavor seeps in. The overall time to make it takes about 30-40 minutes. Feel free to experiment with seasonings, etc.)

Calories/Protein:
600/6 or 420/12 - soup (if use Healthy Request Version or Not)
150/3 - 3 leeks
144/11 - cauliflower (med - 5-6 inch diameter)
105/7 - 1 pack frozen spinach
20/0 - frozen onion
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1019/27 total for 7 (big) servings = 146/3.5 per serving
or Healthy Request Soup -
839/33 for 7 (big) servings = 120/4.5 per serving