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My review
Low Carb Cauliflower Leek Soup
51
DRUMNWRITE
"A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup."
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Ingredients
1 h 15 m servings 155Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
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Reviews
Read all reviews 346424 Ratings
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Most helpful positive review
10/14/2007
I just made this soup for dinner and loved it! I did make some personal tweeks. I added roasted garlic cloves, used only 1/2 a cauliflower (that all I had) and used less broth as others had sugg...
Most helpful critical review
12/4/2011
I was looking for a low cal, low carb soup. After cooking, I split the soup into portions so I could blend it in my blender. After half of the soup was blended, I tried it. It turned out prett...
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10/14/2007
I just made this soup for dinner and loved it! I did make some personal tweeks. I added roasted garlic cloves, used only 1/2 a cauliflower (that all I had) and used less broth as others had sugg...
1/2/2006
I love this soup and have it for lunch nearly every day. The texture is a bit more thin than a Potato and Leek Soup but that is to be expected in a low carb version and the flavor is outstanding...
11/17/2009
This soup is a great light dinner, if it's for 1 or 2 people, there's plenty of leftovers to take to work for lunch! Low-carb, low-calorie, can be low fat depending on your use of heavy cream. I...
7/18/2010
I only used two ginormous leeks and organic chicken broth because that was what I had on hand. I sauteed two chopped zucchini with the garlic and leeks because I had to use them or lose them. I ...
3/9/2004
This recipe was really easy. I didn't have any vegetable broth in the house, so I used chicken stock and it came out great. I also mixed a few teaspoons of cornstarch in with the cream before ...
5/22/2005
Excellent! Normally, I avoid anything marked "low carb" like the plague, but gave this one a shot. Every time I make this, I'm honour bound to bring some in to my staff, as they absolutely LOV...
12/30/2007
What a wonderful soup!! After reading the reviews, I used only 6 cups of stock and found it to be just right. It wasn't bad without the cream, but I crave that velvety goodness of cream soups. U...
12/4/2010
Fresh, rich and delicious, and I just couldn't get over the velvety smooth texture of this. I did add the optional cream, but only half the amount called for and it seemed just right. I used c...
12/11/2011
I am on a lowfat/lowcarb diet so I made the following alterations and it was super healthy and DELICIOUS! -no butter -no heavy cream -just enough olive oil to coat bottom of the pan before addi...