Low Carb Cauliflower Leek Soup. (Serves Twelve)


  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Butter
  • 3 Leeks, Cut into 1 Inch Pieces
  • 1 Large Head Cauliflower, Chopped
  • 8 Cups Vegetable Broth
  • 3 Cloves Garlic, Finely Chopped
  • Salt and Freshly Ground Black Pepper to Taste
  • 1 Cup Heave Cream (optional)


  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.

Prep:  15 mins

Cook:  1 hr

Ready:  1 hr 15 mins

Amount Per Serving – Calories:  155 / Total Fat:  13.1g / Cholesterol:  35mg / Sodium:  387mg / Total Carbs:  8.3g / Dietary Fiber:  2.5g / Protein:  2.4g

Recipe from AllRecipes.com


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