Leek Cauliflower Soup
A low-carb detox soup perfect for enjoying as a cleanse soup after holidays. This Leek cauliflower soup is light, with delicious spices flavors.
To roast vegetables
Extra virgin olive oil
remove the very green top part, trim feet, roughly chop
peeled, roughly chopped
chopped into small florets (about 8 cups)
or coconut cream if vegan
peeled and smashed
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 the vegetable stock with thyme and salt into a 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 an 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 airtight containers. Always wait for the soup to reach room temperature before packing in freezing boxes.
Net carbs: 6.7 g per serving
. Recipe serves 12 bowls (3/4 cup).
Leek Cauliflower Soup - https://www.sweetashoney.co/keto-cauliflower-leek-soup/