Creamless Cauliflower Leek Soup Recipes

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LOW CARB CAULIFLOWER LEEK SOUP



Low Carb Cauliflower Leek Soup image

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.

Provided by DRUMNWRITE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 12

Number Of Ingredients 8

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g

CREAMLESS CAULIFLOWER LEEK SOUP



Creamless Cauliflower Leek Soup image

This is a really rich and great tasting soup that does not contain cream. If you want to add a cup of cream to it to up the decadence factor, you can. It's easy to make with an immersion blender.

Provided by Katzen

Categories     < 4 Hours

Time 1h15m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 -6 garlic cloves, minced
1/2 teaspoon dried thyme
8 cups vegetable broth (I like homemade best)
1/4 cup oatmeal (optional)
salt, to taste
fresh ground black pepper, to taste
1/2 lemon, juice of (optional)

Steps:

  • 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme 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. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.

Nutrition Facts : Calories 83, Fat 5.3, SaturatedFat 1.9, Cholesterol 6.1, Sodium 51.1, Carbohydrate 8.3, Fiber 2.2, Sugar 2.7, Protein 2.1

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