For an extra layer of flavor, consider roasting the cauliflower before adding it to the soup. Garnish with fresh herbs like chives or parsley for a pop of freshness. For a dairy-free option, substitute the heavy cream with cashew cream or coconut milk. Soup can be stored in the refrigerator for up to 3 days.
Low Carb Cauliflower Leek Soup
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS1.5K
Embrace the creamy decadence of this cauliflower and leek soup, a comforting bowl of goodness that's surprisingly light on carbs. A perfect vegetarian delight, sans potatoes, for a nourishing and flavorful experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol35 mg
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Fiber2 g
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Protein2 g
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Saturated Fat7 g
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Sodium346 mg
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Sugar3 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins In a large pot, melt butter and olive oil over medium heat. Add the leeks, cauliflower, and garlic. Sauté, stirring frequently, until softened, about 10 minutes.
02 Step
Recipe View 45 mins Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, allowing the flavors to meld beautifully.
03 Step
Recipe View 5 mins Remove the pot from heat. Using an immersion blender, carefully blend the soup until it reaches a velvety smooth consistency. Season generously with salt and pepper.
04 Step
Recipe View 2 mins Stir in the heavy cream, blending until fully incorporated and the soup is luxuriously smooth. Serve hot and enjoy!
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Trenton Ratke
Apr 25, 2025My family loved it, even the kids!
Lenna Price
Mar 10, 2025I was surprised how flavorful it was without any potatoes.
Camilla Russel
Dec 29, 2024The roasting cauliflower tip really takes it to the next level.
Ashleigh Bode
Mar 5, 2024Easy to make and perfect for a weeknight meal.
Quinton Murray
Aug 23, 2023The perfect healthy and comforting soup for fall!
Douglas Steuber
Jul 27, 2022Cashew cream worked great as a vegan alternative.
Norbert Mraz
Apr 10, 2022This soup is incredibly creamy and satisfying!