I love potatoes and they are possibly the one thing I miss the most of this diet. I have become quite an aficionado at preparing cauliflower so it somewhat resembles a thin version of mashed potatoes (with a bunch of cheese, cream and my emersion blender) but this time I decided to create another recipe commonly associated with potatoes.
Cauliflower and leek soup
2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)
Chop garlic, onions
Cut the leaks into 1 inch sections. (If you’re not familiar how to prepare leeks, click here, I found it helpful)
Then place olive oil, butter, garlic, leaks and cauliflower in a medium to large sauce pan, sautee for 10 minutes.
When the cauliflower is tender add in the vegetable broth, bring to a boil. cover and simmer for 45 minutes
At the end of the boil turn the heat down and blend ingredients together. (Stir in cream if desired)
When liquid is blended to a smooth and creamy consistency you’re ready to eat!
Serve with cheddar cheese!
- Calories 155 kcal 8%
- Sodium 378 mg 15%
- Carbohydrates 8.3 g 3%
- Cholesterol 35 mg 12%
- Fat 13.1 g 20%
- Fiber 2.2 g 9%
- Protein 2.4 g 5%
Courtesy of: http://allrecipes.com/recipe/low-carb-cauliflower-leek-soup/