Low-Carb Cauliflower and Leek Soup recipe
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Ingredients
- 1 head cauliflower, chopped into small florets 6 cloves garlic, peeled, or more to taste 4 tablespoons olive oil 1 teaspoon salt, or more to taste ½ teaspoon ground black pepper, or more to taste ½ cup salted butter 2 leeks, chopped, or more to taste 1 small onion, chopped 1 (32 ounce) carton chicken broth 2 cups heavy whipping cream ¼ cup shredded Cheddar cheese, or to taste 2 tablespoons bacon bits, or to taste
Nutrition Info
- 434.3 caloriescarbohydrate: 10.9 gcholesterol: 119.8 mgfat: 42.3 gfiber: 2.4 gprotein: 5.5 gsaturatedFat: 22.8 gservingSize: -sodium: 1035.1 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Cauliflower and Leek Soup
Directions
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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.