Creamy Cauliflower and Leek Soup Recipe | Easy Low Carb Vegetarian Soup Recipes

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is often more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious, while canola oil is typically less expensive.

Chop leeks and garlic; prepare cauliflower by cutting into florets.

Melt butter (or coconut oil) in a saucepan over heat.

Add chopped leeks and garlic to the saucepan; cook until softened and fragrant, stirring occasionally.

Add cauliflower florets to the softened leeks and garlic; stir and cook for a few minutes to soften.

Crumble stock cubes over the vegetables; pour in 1 liter of boiling water to cover the veggies.

Bring the mixture to a boil, then reduce to a simmer; cook for 25-30 minutes until vegetables are soft.

Check doneness by mashing a piece of cauliflower with a fork; if it goes through easily, it's done.

Remove from heat; blend the soup using a stick blender until smooth and creamy.

Add 2 tablespoons each of sour cream and heavy cream to the blended soup; blend again until combined.

Serve the soup in bowls; top with crumbled blue cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens