Low Carb Cauliflower Leek Soup: A Deliciously Healthy Comfort Dish
A velvety, flavorful soup that’s perfect for low-carb or keto-friendly meals. This comforting dish combines the sweetness of leeks, the earthy flavor of cauliflower, and a creamy texture, making it a delightful addition to your healthy eating plan.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Low Carb, Keto
Ingredients
Scale
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 leeks, cut into 1-inch pieces
- 1 large head cauliflower, chopped
- 3 cloves garlic, finely chopped
- 8 cups vegetable broth
- Salt, to taste
- Ground black pepper, to taste
- 1 cup heavy cream (optional)
Instructions
- Heat the Pot:
In a large pot, heat butter and olive oil over medium heat to create a rich, flavorful base. - Sauté Vegetables:
Add leeks, cauliflower, and garlic. Sauté for about 10 minutes, stirring occasionally, until the leeks are tender and fragrant. - Add Broth and Simmer:
Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and let simmer for 45 minutes until the vegetables are soft. - Blend the Soup:
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender. - Season and Finish:
Season with salt and pepper to taste. Stir in heavy cream if a creamier texture is desired, and blend again briefly. - Serve:
Ladle the soup into bowls, garnish with fresh herbs, olive oil drizzle, or your favorite toppings, and serve warm.
Notes
- Fresh or Frozen Cauliflower: Both work, but fresh provides the best texture and flavor.
- Make It Vegan: Replace butter with additional olive oil and heavy cream with coconut milk or cashew cream.
- Texture Control: Blend partially for a chunky texture or fully for a smooth, creamy soup.
- Spice It Up: Add a pinch of cayenne or red pepper flakes for heat.