Cauliflower Leek Soup
Some of the links included are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. I recommend these products because they are helpful and useful; not because of the small commissions I make if you decide to buy something.
- Trim each end of the leeks and thoroughly wash to remove all grit and dirt from inner leaves of the leeks. Chop the white and light green part of the leeks and set aside. Place a large heavy stockpot on the stove over medium heat. Add the butter to the stockpot to melt. Add the leeks and give a gentle stir.
- While the leeks are starting to soften chop the cauliflower into smallish pieces and add to the pot. Give a stir to coat the cauliflower and leeks with the butter.
- After about 3-4 minutes add the stock to cover the vegetables and bring to a boil and then turn down to a simmer. Sprinkle the glucomannan like pixie dust over the leeks and cauliflower. Cover and simmer for 20 minutes or until the cauliflower is knife tender.
- Using an immersion blender carefully puree your soup in the heavy stockpot until fully blended and “creamy”.
- Taste for seasonings and add salt and pepper if necessary. Serve and enjoy.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.