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 suggested. I also added navy beans instead of cream. They gave it a thick rich texture and added protein. It tuned out to be a real stick to your ribs soup. Perfect for a cold night.
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. I now make it with 6 cups of broth instead of 8 but it's great either way. I also wanted to mention that if what you want is potato and leek soup then MAKE potato and leek soup and refrain from giving this recipe a low score because it isn't something that it never claimed to be. It's not rocket science people. Really. Thanks for the recipe!
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've made this twice, and I've made a few enhancements I think bring more flavor without adding anything unhealthy: -Roast the cauliflower in the oven - set the broiler to 500, break cauliflower into florets and place on baking sheet; spray with cooking spray and place on 2nd rack from the top. Roast until tips have a nice amount of browning (not burning!) and it's soft (doesn't need to be tender - it will finish cooking in the soup). Roasting enhances the final color of the soup as well. -Roast a thickly sliced shallot with the cauliflower, and add to the soup. -Add a yellow (can use sweet) onion to the pot when sauteeing leeks. -Saute some spices with the leeks/onions - I added fresh ground pepper, ground red pepper, and garam masala (an indian spice) for a bit of smokiness. Experiment! This soup BEGS for spices! -Try half&half or lowfat sour cream spooned over each serving. Tastes just as good. -Garnish each bowl with some thinly sliced chives and a thin drizzle of olive oil. In all, a good soup, and my first time working with leeks - but use it as the foundation of introducing some spices or fresh herbs you particularly like - it's a little under-seasoned as-is.
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 only pureed the cauliflower and chicken broth which meant I had to cook them seperate in another pot. It didn't take 45 minutes, more like 15. I gave it a taste without the milk and I thought it didn't need it, just a little more spice (onion powder, garlic powder, red pepper flake, rosemary). I threw in about a cup of chopped ham because I had some I needed to use. Really yummy. It totally makes you think you're having potato soup when you aren't. This is going to be a treat for me this week. Thank you for sharing! EDITED: And yes, this soup is even better the next day. It's totally like potato soup. It's fauxtato soup!
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 adding it at the end. It thickened up nicely and had a great consistancy.
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 LOVE it. If I don't have three leeks, I substitute an onion. I also increased the garlic (well, doubled it, really) because I love garlic. It's fantastic!! Thank you for sharing the recipe!
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. Use a dusting of curry powder or not; delicious both ways.
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 chicken broth rather than the vegetable broth, again, less than what the recipe directed, about six cups rather than eight. I'm glad I did, as I wouldn't want to "water down" the flavor. Very beautiful, elegant soup, perfect as a starter to our steak dinner, but would be equally as appropriate to accompany a sandwich.
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 adding in veggies -added dried oregano & red pepper flakes & 1 extra clove of garlic -used 5 cups (not 8) of low sodium chicken broth instead of veg broth -roasted the cauliflower first in the oven (sprayed it with PAM so it didnt stick to baking sheet. I found that all these changes made the soup thicker, creamier & quite flavorful with a bit of kick. Without the cream, butter & oil it has little to no fat.
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 pretty yucky and bland (I did not want to add the heavy cream). But I didn't want waste the giant pot of soup and all of my effort, so I added half a can of coconut milk and some green curry spice and a bit of yogurt to make a curry-like soup. To the soup I hadn't blended, I added tomatoes, artichokes and 2 Tbs of pesto and ended up with an Italian veggie soup. This recipe might be a base for a healthy soup, but "doctoring up" is needed.
