Low Carb Creamy Leek Soup Food

CREAMY CAULIFLOWER AND LEEK SOUP RECIPE

Steps:

• Heat butter or coconut oil in a saucepan.
• Add the chopped leek and garlic.
• Cook until starting to soften and become fragrant.
• Add the chopped cauliflower, salt and pepper to taste.
• Cook for a few minutes then pour over the vegetable stock.
• Bring up to the boil, reduce the heat to a simmer and cook for 25 to 30 minutes or until the vegetables have all softened.
• Remove from the heat, pour in the (optional) cream or sour cream and carefully blend with a stick blender until smooth.
• Pour into bowls an top with (optional) crumbled blue cheese.

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.

LOW-CARB CREAMY LEEK SOUP

Steps:

• 1. Clean leek and trim tough ends and roots. Slice into thin ringlets. Add sliced leek, sliced green onion and thinly sliced celery (1/2 stalk) into a medium-sized pot. Pour chicken broth and beef broth over all. Add salt and pepper to taste. Cover and bring to a boil, then simmer for 20 minutes, stirring once or twice. When vegetables are tender, remove pot from heat. Stir in 1/2 cup heavy whipping cream. Serve immediately. Yum-E!

KETO / LOW CARB CREAM OF BROCCOLI SOUP

Steps:

• 1. Add butter, cream cheese, garlic powder, onion powder & paprika to a large pot over medium heat. Stir frequently until melted and blended together.
• 2. Add heavy cream and chicken broth, stir to combine. Bring to a boil over medium high heat, stirring occasionally. Once boiling allow to boil 5-8 minutes.
• 3. Add broccoli, stir and return to a boil. Once boiling reduce to simmer and cover. Cook for an additional 20 minutes.
• 4. Remove from heat, add cheddar, salt and pepper to taste. Stir and Serve.
• This makes 6 - 1 cup servings at 4.1 net carbs.

KETO BROCCOLI AND LEEK SOUP RECIPE

Steps:

• Roughly chop the white part of the leek and place into a large saucepan, along with the butter and garlic.
• Saute the leeks over low heat until they are beginning to turn translucent. Add the cream.
• Cut the broccoli into evenly sized florets and place into the saucepan.
• Add the chicken stock and stir. Ensure that the broccoli is mostly covered.
• Simmer on low to medium heat for 8 minutes. If you cook the broccoli too quick, it will discolor and turn the soup an off brown color. The broccoli is cooked when it is easy to break up with a spoon.
• Using a stick blender, carefully blend the soup until no lumps are remaining.
• Stir through the salt, pepper, and parsley. Adjust seasoning to taste. Enjoy.

LOW CARB CREAMY LEEK AND CHICKEN

Steps:

• In a large pan, heat up olive oil and garlic over medium heat and cook until garlic starts to appear clear.
• Cut each chicken breast in to six pieces and cook in garlic and olive oil.
• While chicken is cooking, chop up the leeks, wash throughly and separate the rings.
• Once chicken is cooked, add chicken broth and leeks to the pan and simmer for 5 minutes.
• Stir in cream cheese until melted. Add pepper.
• Heat oven to 350F.
• Place leek and chicken mixture into to oven proof dish. Top with white cheddar and bake for 20 minutes.
• Remove from oven and serve.

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.