LOW CARB CAULIFLOWER LEEK SOUP
A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.
Provided by DRUMNWRITE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g
CREAM OF CAULIFLOWER AND LEEK SOUP
We love these warm cream soups during the winter, they are definitely a comfort food. I didn't want to use potatoes in my soup due to the starchy content, so thought I'd come up with a soup that uses a different vegetable that is often substituted for potato in raw recipes. This soup is very tasty and would go great with a piece of home made bread or crackers.
Provided by Chef Joey Z.
Categories Vegan
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using a 4 quart sauce pan, heat the olive oil over medium heat.
- Add the cleaned leeks, onion and sea salt.
- Sauté these together for 5 minutes or until the onions are translucent.
- Add the garlic and stir well for about 1 minute.
- Add the cauliflower and vegetable stock. Cover and bring to a boil.
- Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
- Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
- Add the coconut milk. Puree, add the rosemary and cumin and blend again.
- Taste your soup and add more salt if you feel it needs it.
- This soup is best eaten warm, so when you reheat it don't boil it.
- Bon Appetit.
Nutrition Facts : Calories 155.3, Fat 3.9, SaturatedFat 0.6, Sodium 369.8, Carbohydrate 25.6, Fiber 7.1, Sugar 9.4, Protein 5.7
CREAM OF CAULIFLOWER SOUP WITH SPRINKLES
Offer this velvety soup at a dinner party with a pick-and-mix of made-ahead sprinkles
Provided by Barney Desmazery
Categories Dinner, Lunch, Soup
Time 40m
Number Of Ingredients 13
Steps:
- Heat the butter in a large saucepan and add the onion, leek and celery. Cook very gently for 10 mins until soft but not coloured. Add the cauliflower, milk and stock. Bring to a simmer, then gently cook for 10-12 mins until the cauliflower is tender. Add the cream and bring back to the boil. Season with salt and nutmeg, then place in a blender and blitz until smooth. If you like, you can sieve the soup to make it even smoother - I think this makes a difference and doesn't take much more effort, but it's certainly not essential.
- To serve, bring the soup to the table in the pan with a ladle and little dishes of all the different things you want to serve as sprinkles. Let everyone help themselves. I like to take little servings of soup and scatter over something different each time for variety.
Nutrition Facts : Calories 302 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.67 milligram of sodium
CREAMLESS CAULIFLOWER LEEK SOUP
This is a really rich and great tasting soup that does not contain cream. If you want to add a cup of cream to it to up the decadence factor, you can. It's easy to make with an immersion blender.
Provided by Katzen
Categories < 4 Hours
Time 1h15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.
Nutrition Facts : Calories 83, Fat 5.3, SaturatedFat 1.9, Cholesterol 6.1, Sodium 51.1, Carbohydrate 8.3, Fiber 2.2, Sugar 2.7, Protein 2.1
CREAM OF CAULIFLOWER SOUP
Provided by Sheila Lukins
Categories Soup/Stew Milk/Cream Thanksgiving Quick & Easy Dinner Lunch Cauliflower Leek Fall Parade Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
- 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
- 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
- 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
- 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.
ROASTED CAULIFLOWER AND LEEK SOUP
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g
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4.8/5 (11)Category SoupCuisine AmericanCalories 180 per serving
- Melt the butter in a large pot over medium heat and saute the leeks until they are soft and translucent. Add in the garlic and saute for another 2 minutes until browned and fragrant.
- In the bottom of the Instant pot place the oil and the leeks. Fry the leeks until they are soft and translucent then add in the garlic.
- Fry the leeks in the butters in a frying pan until they are soft and translucent then add in the garlic. Fry the garlic and the leeks for another 2 minutes. Transfer into the slow cooker.
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