Keto Cauliflower Leek Soup
Keto Cauliflower Leek Soup is a comforting, creamy dish perfect for those following a low-carb or keto diet. Made with cauliflower, leeks, butter, and heavy cream, this soup offers a rich, velvety texture while keeping carbs at bay. It's easy to prepare, and can be enjoyed as a light meal or starter. Perfect for meal prepping and cozy, low-carb eating!
Equipment
- Large Pot or Dutch Oven – 1 (for cooking the soup)
- Immersion Blender - 1 (for blending the soup)
- Knife – 1, for chopping vegetables
- Cutting Board - 1 (for chopping)
- Measuring Cups & Spoons - 1 set (for measuring ingredients)
Ingredients
- 1 medium head of cauliflower - chopped into florets
- 2 medium leeks - sliced thinly
- 2 cloves garlic - minced
- 2 tablespoons butter - for sautéing
- 4 cups vegetable or chicken broth - or as needed
- 1 cup heavy cream - for a creamy texture
- Salt - to taste
- Black Pepper - to taste
Optional Garnishes:
- Fresh herbs parsley or thyme
- Bacon bits optional
- Extra cream for a swirl
Instructions
- Prepare the Ingredients: Begin by chopping the cauliflower into florets and slicing the leeks thinly. Rinse the leeks thoroughly to remove any dirt. Mince the garlic.
- Sauté the Leeks and Garlic: In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for 4-5 minutes until softened. Add minced garlic and sauté for another 1-2 minutes until fragrant.
- Cook the Cauliflower: Add the cauliflower florets to the pot and stir. Pour in the vegetable or chicken broth, ensuring the cauliflower is mostly submerged. Bring to a boil, then lower the heat and simmer for 15-20 minutes until the cauliflower is tender.
- Blend the Soup: Once the cauliflower is cooked, use an immersion blender to blend the soup directly in the pot until smooth and creamy. If using a regular blender, carefully transfer the soup in batches and blend until smooth.
- Add Cream and Seasonings: Stir in the heavy cream, salt, and pepper to taste. Simmer for another 2-3 minutes to combine the flavors. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh herbs, crispy bacon, or a swirl of extra cream.
Notes
- Consistency: If you prefer a thinner soup, add more broth to adjust the texture. For a thicker soup, cook a little longer or use less broth.
- Freezing: This soup can be frozen for up to 3 months. Be sure to cool it completely before transferring to a freezer-safe container.
- Flavor Variations: Add fresh herbs like thyme, rosemary, or bay leaves during cooking for extra flavor. A pinch of nutmeg also pairs beautifully with the cauliflower and cream.
- Dairy-Free Option: To make this soup dairy-free, substitute the butter with olive oil or coconut oil, and use coconut cream or almond milk in place of heavy cream.