24 Amazing Low Carb Recipes #7
7. Cauliflower Leek Soup
Servings: 4
Ingredients:
- 2 large leeks (white and light green parts only)
- 2 tablespoons olive oil
- 1 head cauliflower (about 2 pounds)
- 3 cloves garlic, minced
- 4 cups vegetable broth
- ½ cup half and half or milk
- Salt and pepper to taste
- Fresh thyme or grated cheddar cheese for serving (if desired)
Instructions:
- Slice the leeks in half lengthwise, and then slice into ¼-inch wide half-rounds. Rinse well in a colander under cold water; drain.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring often, until they begin to soften, about 3 minutes.
- Meanwhile, rinse cauliflower, core, and chop into 1-inch pieces. (This is most easily done by first cutting the cauliflower in half, and then into fourths. Slice out the core, and cut the florets apart.)
- Add the garlic to the pot with the leeks and cook, stirring, for 1 minute. Add the cauliflower; cook for 2 minutes to lightly brown.
- Pour the vegetable broth into the pot. Increase the heat and bring to a boil. Reduce heat to a low simmer, cover, and cook for about 15 minutes, until cauliflower is tender when pierced with a fork.
- Puree the soup using an immersion blender or regular blender. If transferring to a regular blender, do so in batches. Do not fill the blender more than half full each time. Return the soup to the pot after blending.
- Stir in half and half (or milk), and season to taste with salt and pepper. Serve garnished with fresh thyme and/or cheddar cheese, if desired.
Source: Kristine's Kitchen Blog
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