This cauliflower and leek soup recipe has no potato which makes it great for those counting carbs or just looking for a different vegetarian soup.
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 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
Instructions
-
1
Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
-
2
Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.
Nutrition Facts
Per serving
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