Low Carb Cauliflower Leek Soup

Low Carb Cauliflower Leek Soup

216 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
DRUMNWRITE
Recipe by  DRUMNWRITE

“A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
  2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

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Reviews (216)

Rate This Recipe
scollege
282

scollege

I just made this soup for dinner and loved it! I did make some personal tweeks. I added roasted garlic cloves, used only 1/2 a cauliflower (that all I had) and used less broth as others had suggested. I also added navy beans instead of cream. They gave it a thick rich texture and added protein. It tuned out to be a real stick to your ribs soup. Perfect for a cold night.

HOLLYFAE
157

HOLLYFAE

I love this soup and have it for lunch nearly every day. The texture is a bit more thin than a Potato and Leek Soup but that is to be expected in a low carb version and the flavor is outstanding. I now make it with 6 cups of broth instead of 8 but it's great either way. I also wanted to mention that if what you want is potato and leek soup then MAKE potato and leek soup and refrain from giving this recipe a low score because it isn't something that it never claimed to be. It's not rocket science people. Really. Thanks for the recipe!

Matthew F
143

Matthew F

This soup is a great light dinner, if it's for 1 or 2 people, there's plenty of leftovers to take to work for lunch! Low-carb, low-calorie, can be low fat depending on your use of heavy cream. I've made this twice, and I've made a few enhancements I think bring more flavor without adding anything unhealthy: -Roast the cauliflower in the oven - set the broiler to 500, break cauliflower into florets and place on baking sheet; spray with cooking spray and place on 2nd rack from the top. Roast until tips have a nice amount of browning (not burning!) and it's soft (doesn't need to be tender - it will finish cooking in the soup). Roasting enhances the final color of the soup as well. -Roast a thickly sliced shallot with the cauliflower, and add to the soup. -Add a yellow (can use sweet) onion to the pot when sauteeing leeks. -Saute some spices with the leeks/onions - I added fresh ground pepper, ground red pepper, and garam masala (an indian spice) for a bit of smokiness. Experiment! This soup BEGS for spices! -Try half&half or lowfat sour cream spooned over each serving. Tastes just as good. -Garnish each bowl with some thinly sliced chives and a thin drizzle of olive oil. In all, a good soup, and my first time working with leeks - but use it as the foundation of introducing some spices or fresh herbs you particularly like - it's a little under-seasoned as-is.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 8.3 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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