Creamy Cauliflower and Leek Soup Recipe – Easy Vegetarian Low Carb & Keto friendly Soup Recipes with just a few ingredients. 

Cauliflower and Leek Soup 

We’re already half way through Winter here in Ireland and still deep in soup season. I prepare a soup of some description most days (like this broccoli cheese soup) and this cauliflower and leek soup is my latest favourite. 

It’s pretty much a low carb friendly version of the classic leek and potato soup – with cauliflower used in place of potatoes. 

Blue cheese is the perfect topping as it brings the flavours together and adds it’s distinctive strong taste. You could swap the blue cheese for fried bacon, which is another popular topping for such a soup. Also, you can finish off the soup by blending through cream or sour cream for an extra creamy and rich texture. 

Cauliflower and Leek Soup Recipe

• 1-2 Leeks, Chopped
• 3-4 Garlic Cloves, Peeled and Chopped
• 1 Head of Cauliflower, Chopped
• Salt & Pepper, to taste
• 4 Cups Vegetable Stock
• 1/4 Cup Cream or Sour Cream (Optional) 
• Blue Cheese (Optional)
• Butter or Coconut Oil, for frying 

1. Heat butter or coconut oil in a saucepan. 
2. Add the chopped leek and garlic.
3. Cook until starting to soften and become fragrant. 
4. Add the chopped cauliflower, salt and pepper to taste. 
5. Cook for a few minutes then pour over the vegetable stock. 
6. 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. 
7. Remove from the heat, pour in the (optional) cream or sour cream and carefully blend with a stick blender until smooth. 
8. Pour into bowls an top with (optional) crumbled blue cheese. 

This soup is so flavourful and creamy and really a meal in itself. The blue cheese is the perfect topping and makes the whole soup burst with flavour. 

Creamy Cauliflower and Leek Soup Recipe

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Ingredients

• 1-2 Leeks, Chopped
• 3-4 Garlic Cloves, Peeled and Chopped
• 1 Head of Cauliflower, Chopped
• Salt & Pepper, to taste
• 4 Cups Vegetable Stock
• 1/4 Cup Cream or Sour Cream (Optional) 
• Blue Cheese (Optional)
• Butter or Coconut Oil, for frying

Instructions

1. Heat butter or coconut oil in a saucepan. 
2. Add the chopped leek and garlic.
3. Cook until starting to soften and become fragrant. 
4. Add the chopped cauliflower, salt and pepper to taste. 
5. Cook for a few minutes then pour over the vegetable stock. 
6. 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. 
7. Remove from the heat, pour in the (optional) cream or sour cream and carefully blend with a stick blender until smooth. 
8. Pour into bowls an top with (optional) crumbled blue cheese. 

More Low Carb Vegetarian Recipes

Cheesy Broccoli Casserole

Creamy Mushroom & Cauliflower Risotto

Turmeric Breakfast Bowl

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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.

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