Low Carb Cauliflower and Leek Soup
⏱ Prep: 7 min🍳 Cook: 13 min✅ Ready: 20 min
164
Calories
6.3g
Net Carbs
2.1g
Protein
14.3g
Fat
⏱ Prep: 7 min🔥 Cook: 13 min⏰ Ready: 20 min
This creamy keto soup is rich with tender cauliflower, aromatic leeks and fragrant rosemary. Finished with a swirl of heavy cream.Perfect served with warm keto bread for dipping!
How to Make It
Step 1
Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Roughly chop the leeks, slice the garlic, finely chop the rosemary and add to the pan. Sweat gently for a minute or two until tender and fragrant.
Step 2
Add the cauliflower florets and lemon zest and stir well. Pan fry for a minute or two.
Step 3
Add the vegetable stock, bring to a gentle boil then simmer for 7-8 minutes until the cauliflower is tender.
Step 4
Transfer to a blender or use a hand held stick blender to process until smooth. Stir through the heavy cream and season if required to serve.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 4 cup
- Rosemary, Fresh – 2 teaspoon
- Cauliflower Florets by Flavorite – 2 cup
- Lemon Peel Or Zest Raw – 1 tsp
- Garlic – 1 clove
- Leeks – 1 cup
- Olive Oil – 1 tablespoon
- Heavy Cream – ½ cup