Best 2 Low Carb Cauliflower Leek Soup Recipes

Craving a warm and comforting soup that won't derail your low-carb diet? Look no further! Our low-carb cauliflower leek soup is a culinary delight that combines the rich flavors of cauliflower, leeks, and a hint of garlic, all simmered in a creamy and flavorful broth. This soup is not only incredibly delicious but also packed with essential nutrients, making it a healthy and satisfying meal option.

This recipe collection features three variations of this delectable soup: a classic low-carb cauliflower leek soup, a vegan version for those following a plant-based diet, and a keto-friendly adaptation for individuals on a ketogenic diet. Each variation offers a unique twist on the original recipe, catering to different dietary needs and preferences.

The classic low-carb cauliflower leek soup serves as the foundation for this versatile dish. It features a combination of cauliflower, leeks, garlic, and a creamy broth made from heavy cream and chicken broth. The vegan variation swaps out the heavy cream for coconut milk, making it a dairy-free and equally indulgent option. Finally, the keto-friendly version replaces the heavy cream with a combination of coconut milk and cream cheese, resulting in a soup that is both creamy and low in carbohydrates.

Whether you're a fan of classic comfort food or seeking a healthier alternative, our low-carb cauliflower leek soup is sure to tantalize your taste buds. With its medley of flavors and textures, this soup is a true culinary gem that will become a staple in your low-carb or ketogenic cooking repertoire.

Here are our top 2 tried and tested recipes!

LOW-CARB CAULIFLOWER AND LEEK SOUP

Low-Carb Cauliflower and Leek Soup image

A low-carb, satisfying soup, perfect for fall!

Provided by jules

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

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

1 head cauliflower, chopped into small florets
6 cloves garlic, peeled, or more to taste
4 tablespoons olive oil
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
½ cup salted butter
2 leeks, chopped, or more to taste
1 small onion, chopped
1 (32 ounce) carton chicken broth
2 cups heavy whipping cream
¼ cup shredded Cheddar cheese, or to taste
2 tablespoons bacon bits, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.
Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.
Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.
Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.
Serve topped with Cheddar cheese and bacon bits.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 10.9 g, Cholesterol 119.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 3.6 g

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

Ingredients

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

Tips:

Choose the right cauliflower. Use a medium-sized head of cauliflower that is fresh and firm. Avoid cauliflower that is bruised or has brown spots.
Cut the cauliflower into small florets. This will help the cauliflower cook evenly and quickly.
Don't overcook the cauliflower. Cauliflower should be cooked until it is tender but still has a slight crunch. Overcooked cauliflower will become mushy.
Use a good quality leek. A good leek will be firm and have a mild oniony flavor. Avoid leeks that are wilted or have brown spots.
Sauté the leek until it is softened. This will help bring out the flavor of the leek and make the soup more flavorful.
Use a good quality vegetable broth. A good vegetable broth will add flavor and depth to the soup. Avoid using bouillon cubes or powders, which can be high in sodium.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
Serve the soup hot. Cauliflower leek soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Cauliflower leek soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is low in calories and carbohydrates, and it is packed with vitamins and minerals. This soup is also a great way to use up leftover cauliflower and leeks. So next time you are looking for a healthy and flavorful soup, give cauliflower leek soup a try.