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My review
Low Carb Cauliflower Leek Soup
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 155 calsOriginal recipe yields 12 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 155 calories; 13.1 g fat; 8.3 g carbohydrates; 2.4 g protein; 35 mg cholesterol; 346 mg sodium. Full nutrition
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Reviews
Read all reviews 320391 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...