LOW-CARB CREAMY LEEK SOUP
I wanted something warm and filling--yet different--for lunch on my low-carb diet. I had one leek left in my crisper that needed to be used before it wilted, so I whipped up this recipe, not realizing how delicious it would taste. It's now a favorite!
Provided by Rhonda White
Categories Cream Soups
Time 25m
Number Of Ingredients 7
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!
LOW-CARB CAULIFLOWER AND LEEK SOUP
A low-carb, satisfying soup, perfect for fall!
Provided by jules
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 10.9 g, Cholesterol 119.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 3.6 g
LOW-CARB LEEK SOUP
This is a great recipe for those looking for an Atkins Phase 1 recipe, or for people looking to cut down on carbs. Easy to make and delicious!
Provided by GrandBendJen
Categories Very Low Carbs
Time 50m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 162.4, Fat 14.9, SaturatedFat 9.3, Cholesterol 49.7, Sodium 217, Carbohydrate 5, Fiber 0.5, Sugar 1.4, Protein 3
KETO TURKEY SOUP
Got leftover turkey from Thanksgiving? Make this creamy keto turkey soup using your leftover turkey carcass and meat along with cauliflower rice to warm your belly this holiday season.
Provided by Annie Lampella
Categories Dinner
Yield 6
Number Of Ingredients 12
Steps:
- In a stock pot, melt butter over medium heat. Add garlic and saute for 1-2 minutes. Add in onion, celery, leeks and carrot and cook for 3 minutes or until softend.
- Add in daikon radish and cook for 1-2 minutes. Add leftover turkey and turkey stock. Bring to boil, then lower heat to simmer for 15 to 20 minutes or until daikon radish is soft and cooked through. Add in cauliflower rice and cook for an additional 2 minutes or until heated.
- Remove from heat. Pour in heavy cream and season with salt and pepper to taste.
Nutrition Facts : Calories 339 calories, Carbohydrate 5.1 carbs, Protein 27.1 grams of protein, Fat 22 grams fat
LOW CARB CREAMY LEEK AND CHICKEN
Provided by Jessa Plant
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 306 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 306 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
KETO BROCCOLI AND LEEK SOUP RECIPE
This Keto broccoli and leek soup is deliciously creamy and full of flavor. This low-carb soup is high in potassium high fiber and healthy fats.
Provided by Gerri
Categories Dinner
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 6 g, Protein 8 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 797 mg, Fiber 3 g, Sugar 2 g, ServingSize 100 g
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
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- Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Roughly chop the leeks, slice the garlic, finely chop the rosemary and add to the pan. Sweat gently for a minute or two until tender and fragrant.
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