Low Carb Cauliflower Leek Soup /Creamy and Delicious

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

In a large pot over medium-high heat, melt the butter or ghee.

Saute the leeks and garlic for about 15 minutes, stirring occasionally, until soft and slightly golden.

Add the broth and bring the mixture to a boil.

Add the cauliflower florets and reduce the heat to simmer.

Cook for about 20 minutes, or until the cauliflower is tender.

Use an immersion blender to puree the soup until smooth and creamy. Alternatively, use a regular blender, working in batches, but be careful not to fill the blender too much and vent the lid to avoid steam buildup.

Stir in the cream or coconut cream and season with salt and pepper to taste.

If the soup is too thick, add more broth or water to thin it out. If the soup is too thin, simmer it for a few minutes to reduce it.

Ladle the soup into bowls and garnish with fresh chives if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens