Low Carb Cauliflower Leek Soup
Description
This cauliflower and leek soup recipe has no potato. It's deliciously creamy and garlicky; a great vegetarian soup for those counting carbs.
Ingredients
•
3 tablespoons butter
•
2 tablespoons olive oil
•
3 leeks, cut into 1 inch pieces
•
1 large head cauliflower, chopped
•
3 cloves garlic, finely chopped
•
8 cups vegetable broth
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salt and freshly ground black pepper to taste
•
1 cup heavy cream
Directions
1
Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
2
Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.