Creamy Cauliflower and Leek Soup (low carb)

Warm up with this velvety Cauliflower and Leek Soup, perfect for cozy nights or a light lunch. Using frozen riced cauliflower keeps it quick and easy, while the leeks add a subtle sweetness that complements the rich, creamy base. Whether you're on a keto journey or just looking for a wholesome, low-carb meal, this soup is the perfect bowl of comfort. Garnish with crispy bacon and a drizzle of olive oil for extra flavor and texture. Pair it with your favorite salad or enjoy it on its own—this simple yet satisfying dish will quickly become a favorite. Servings: 4 Prep Time: 10 mins Cook Time: 20 mins

Ingredients:

• 4 cups frozen riced cauliflower

• 2 large leeks, white and light green parts, sliced

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups chicken or vegetable broth (low sodium)

• 1 cup heavy cream

• 3 tbsp butter (or olive oil for dairy-free)

• Salt and pepper, to taste

• 1 tsp dried thyme (or fresh thyme sprigs for garnish)

• Optional: crispy bacon bits and onions for garnish
  

  

Instructions:

1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add diced onion, sliced leeks, and garlic. Sauté for 5-7 minutes until softened and fragrant. I like to caramelize the onions lightly, but not burned for a deeper flavor. Stop shy of browning if you like it more mild.

   

   

   
   

2. Add Riced Cauliflower and Broth:Add the frozen riced cauliflower to the pot, stirring it in with the leeks and garlic. Pour in the broth and add the thyme. Bring the mixture to a boil, then reduce heat to simmer for about 10 minutes, allowing the cauliflower to fully cook and absorb the flavors.
   

   

   

   
   

3. Blend to Creamy Perfection:Using an immersion blender (fancy way of saying that stick blender), puree the soup directly in the pot until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.

   
   

   

   
   

4. Finish with Cream:Stir in the heavy cream and season with salt and pepper. Let the soup simmer for another 5 minutes, allowing it to thicken and heat through. If needed, add more broth or cream for your preferred consistency.
   

5. Serve & Garnish:Ladle the soup into bowls, and garnish with crispy bacon bits and crispy onions ... I added a drizzle of spicy oil - all optional for a touch of texture and flavor.
   

Recipe Tips:

• Keto-friendly: Frozen riced cauliflower makes this even quicker to prepare while keeping it low-carb.

• Customize Texture: If you like a thicker soup, reduce the broth slightly or add more cream.