Keto Cauliflower Leek Soup – vegetarian

A tasty keto cauliflower leek soup to detox and nourish your body after too much eating. An-after holidays must-have recipe to cleanse our body and reset our diet with less carbs and starchy food.

I hope you all had lovely holidays! My Christmas was fabulous. I could watch my girl for hours opening her presents. Such a great time. I know that all you want to read is what makes this soup so great to detox your body. I am sorry if I first need to share with you my feelings today. Tomorrow is a big day for me. I will finally meet him. My baby boy. After 38 weeks I have been scheduled for a C-section to bring Luka to the world. I am very excited and so scared too. Some people think that a C-section is ‘easy’ compared to natural birth. I don’t think there is an easy way to give birth. Birth is always a scary process as we never know what can happens, what we expect! Anyways that is my last live post on the blog. I will keep feeding the blog during the next 4 months with recipes I wrote in advance for you. So today I am sharing another yummy soup that  I planned to freeze and eat as a light dinner after baby is born.

Leek Cauliflower Soup – my secret to a flavorsome low carb soup

I love this simple leek cauliflower soup. Especially because it’s light and doesn’t use any starchy vegetables. My secret for a tasty soup with low carb vegetables is to roast them first with shallots, garlic, olive oil and spices. It’s a very simple step that adds lots of flavor to any low carb soup. I love to use vegetable stock as a base for this soup but chicken stock is a great option too Leek and cauliflower are both very low carb vegetables. They contain very few calories as well and they are both amazing source of fibers, vitamins A and C. Check out my keto vegetable list for a review of all common vegetables! The texture is not very thick or creamy. It’s a light soup with lots of spices flavor perfect for a light family dinner. I simply drizzle virgin olive oil on top of my bowl. Emma loves to add grated mozzarella. I guess all kids love melted string cheese in their soup and it’s a good source of calcium for them.

So if you indulged too much on ham and potatoes this Christmas, give a try to this leek cauliflower soup. You won’t regret it!

More low carb soup recipes to try

• Keto Cabbage Pumpkin Soup

Made this soup? share a picture with me on Instagram! 

xoxo Carine

Leek Cauliflower Soup

A low carb detox soup perfect to enjoy as a cleanse soup after holidays. This Leek cauliflower soup is light, with delicious spices flavors.

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

12 people

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Ingredients

To roast vegetables

• 3 tbsp Extra virgin olive oil3 tbsp Extra virgin olive oil
• 2 Leek remove the very green top part, trim feet, roughly chop2 Leek remove the very green top part, trim feet, roughly chop
• 1 small Onion peeled, roughly chopped1 small Onion peeled, roughly chopped
• 1 large cauliflower head chopped into small florets (about 8 cups) 1 large cauliflower head chopped into small florets (about 8 cups)

Soup

• 5 cups Vegetable Stock5 cups Vegetable Stock
• 1 cup sour cream1 cup sour cream
• 1 cup heavy cream or coconut cream if vegan1 cup heavy cream or coconut cream if vegan
• 2 Garlic clove peeled and smashed2 Garlic clove peeled and smashed
• 1/2 teaspoon thyme1/2 teaspoon thyme
• 1/2 tsp salt1/2 tsp salt

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Instructions

• Preheat oven to 180 C (350 F)
• Spread the chopped vegetables: leek, cauliflower, onion, onto a baking tray in a single layer.
• Drizzle the olive oil onto the vegetables and toss everything together until the vegetables are well coated.
• Roast vegetables for 20-30 minutes, tossing vegetables every 5-10 minutes. The vegetables must be tender enough to be blended after the roasted process.
• Meanwhile pour vegetable stock with thyme and salt into a very large pot (must fit all your vegetables!) and bring to a simmer.
• Once vegetables have roasted through place them into the pot with stock.
• Add in heavy cream and sour cream.
• Blend with immersion blender until it forms a creamy smooth soup. Adjust the quantity of stock to reach the desired consistency. The more stock you add the more liquid the soup will be.
• Serve with 2-4 tablespoons of grated cheddar per bowl or a simple drizzle of olive oil and fresh herbs.
• Store up to 3 days in the fridge or freeze for later in airthight containers. Always wait for the soup to reach room temperature before packing in freezing boxes.

Net carbs : 6.7 g per serve. Recipe serve 12 bowl (3/4 cup)

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Nutrition Facts

Leek Cauliflower Soup

Amount Per Serving (1 serve)

Calories 119 Calories from Fat 99

% Daily Value*

Fat 11g17%

Carbohydrates 8.7g3%

Fiber 2g8%

Protein 2.4g5%

Net Carbs 6.7g

* Percent Daily Values are based on a 2000 calorie diet.