With just a few ingredients you can make this heart warming Cauliflower Leek Soup in under 30 minutes. It's low carb and everyone LOVES it!
Course dinner
Cuisine American
Keyword cauliflower, keto soup, leek, soup
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 10Servings
Calories 52kcal
Author The Kellie Kitchen
Ingredients
3tbspbutter
3leekswhite and light green only
4cupscauliflower
½tspglucomannan
4cupschicken stockvegetable stock for vegetarian
½tspsalt
½tspblack pepper
Instructions
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.