Low Carb Cauliflower And Leek Soup Food

LOW-CARB CAULIFLOWER AND LEEK SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.
• Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.
• Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.
• Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.
• Serve topped with Cheddar cheese and bacon bits.

LEEK CAULIFLOWER SOUP

Steps:

• Preheat the oven to 350°F (180°C).
• Spread the chopped vegetables: leek, cauliflower, and 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 it in containers.

LOW FAT BROCCOLI AND CAULIFLOWER SOUP

Steps:

• Cut broccoli and cauliflower into small florets.
• Combine onion and garlic in a large saucepan with 1 tablespoon water, stir constantly over heat until onion is soft.
• Add stock, potato, celery, broccoli and cauliflower.
• Bring to boil, reduce heat and simmer for 10 minutes or until potato is tender.
• Add marjoram place in a food processor and blend until smooth.
• Return to pan, add milk and parsley, reheat before serving.

LOW-CARB LEEK SOUP

Steps:

• Melt butter in a heavy saucepan.
• Sautee leeks, onion and garlic until soft (approximately 5 minutes).
• Add water, herbs (if desired) and bouillon.
• Simmer on low for 30-40 minutes.
• Puree with immersion blender or blender.
• Mix in whipping cream, cheese, and salt and pepper (if desired).
• Stir until melted.
• Serve.

LOW CARB CAULIFLOWER LEEK SOUP

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.