Cauliflower Leek Soup
This easy Cauliflower Leek Soup Recipe is flavorful, rich, & creamy. Made using simple ingredients, it will warm you up on a cold day.
Servings: 12
Calories: 114
Equipment
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cups leeks halved and sliced
- 1 large head of cauliflower chopped
- 1 tbsp parsley
- 6 cups chicken broth or vegetable broth
- 1/2 cup heavy cream
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the butter and oil in a large pot over medium heat.
- Add the leeks and saute until softened.
- Add the cauliflower and parsley. Turn the heat to very low and cover the pot. Cook for 15 minutes.
- Add the stock and turn the heat up to medium-high. Simmer for 10-15 minutes or until the cauliflower is tender.
- Puree the soup with an immersion blender or by carefully transferring some of the cauliflower and liquid to a blender. Always vent the lid and use caution blending hot liquids. Return the puree to the pot (if using a blender).
- Stir in the heavy cream. Season to taste with salt and pepper.
Notes
Nutrition: This makes about 4 quarts of soup. The serving size is approximately 1.5 cups. There are 6.7 NET carbs per serving.
Servings: This is a large batch recipe. You can decrease the amount by clicking the number next to servings and changing that.
Storage: Store in the refrigerator for 5-6 days or freeze for up to 6 months.
Reheating: Reheat covered in the microwave or in a saucepan until hot.
Nutrition
Serving: 1.75cups | Calories: 114 | Carbohydrates: 8.6g | Protein: 2.9g | Fat: 8.3g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.1g | Trans Fat: 0.1g | Cholesterol: 18.6mg | Sodium: 868.4mg | Potassium: 296.9mg | Fiber: 2g | Sugar: 3.3g | Vitamin A: 729.5IU | Vitamin C: 37.8mg | Calcium: 45.8mg | Iron: 1.1mg