Cauliflower and Leek Soup
This cauliflower and leek soup is a light and healthy low-carb soup recipe that is simple to prepare and ready in only 40 minutes!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large leeks
- 1 large head cauliflower
- 5 cups chicken or veg broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- Salt & pepper to taste
- Fried bacon (3 strips) chopped
- Fresh parsley chopped
- Fresh chives chopped
Prepare the leeks (discard the top green portion and cut the bulbs lengthwise into four pieces, then chop into smaller sections). Rinse them thoroughly as dirt tends to hide. Add leeks to the pot along with the olive oil and butter over medium heat.
While leeks are sautéing for a few minutes, separate the cauliflower into florets that are roughly the same size. Add the cauliflower to the pot.
Add the chicken broth, ground cumin, and thyme to the pot, and increase the heat to high. Once the soup starts to boil, reduce to medium-low heat and simmer until the cauliflower is tender (about 20 minutes depending on the size of the florets).
Once cauliflower is tender, remove from heat and puree using a stick blender (or normal blender), using caution as the soup is still very hot.
Season with salt & pepper as needed and serve with optional garnish.
- Serves 4-6.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 127kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 801mg | Potassium: 655mg | Fiber: 4g | Sugar: 4g | Vitamin A: 858IU | Vitamin C: 87mg | Calcium: 69mg | Iron: 2mg