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 restart 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 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! Anyway 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 is light and don’t use 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 is 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 contains few calories as well and they are both amazing source of fibers, vitamins A and C. The texture is not very thick or creamy. It is 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 loves melted string cheese in their soup and it is a great source of calcium for them.
So if you indulge 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
Made this soup? share a picture with me on Instagram!
xoxo Carine
Leek Cauliflower Soup
Ingredients
To roast vegetables
- 3 tbsp virgin olive oil
- 2 leek remove the very green top part, trim feet, roughly chop
- 1 small onion peeled, roughly chopped
- 1 large cauliflower head chopped into small florets (about 8 cups)
Soup
- 5 cups vegetable stock
- 1 cup sour cream
- 1 cup heavy cream or coconut cream if vegan
- 2 garlic cloves peeled and smashed
- 1/2 teaspoon thyme
- 1/2 tsp salt
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.
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