Cauliflower and Leek Soup is a delicious low carb version of potato and cauliflower soup but without the carbs. A simple to make, healthy nourishing keto recipe.
2tablespoonsbutter or EVOO- extra virgin olive oil
2large leekscut into half lengthways and washed, then cut into 2cm/1 inch pieces
1large head cauliflowerchopped including the stalks
3teaspoonsminced garlicfinely chopped
8cupschicken broth/stockor vegetable stock
1cupheavy/pure cream
A good pinch salt
Fresh ground black pepper to taste
A dollop of sour cream and a sprinkling of grated/shredded cheese to serve.
Instructions
Heat butter in a large soup pot and saute the leeks and cauliflower with the garlic in the butter/oil, for 5-10 minutes. Add the chicken or vegetable stock and bring to the boil. Reduce heat and simmer about 40 minutes or until cauliflower is soft and tender. Remove the soup from heat.
Blitz the soup with a blender stick/immersion blender. Add the cream and blitz again until smooth.
Season with salt and pepper.
To serve, top with a dollop of sour cream and a generous serve of grated/shredded cheese.
Serves approximately 10
Notes
If you don't rinse your leeks properly you could end up with a gritty texture from soil/dirt that is in between the layers of the leeks.Cauliflower and Leek soup freezes well.For a vegan or vegetarian option, use vegetable stock and a nut milk in lieu of the cream.Additional topping options include chopped chives or spring onions, diced crispy fried bacon and natural yogurt.