Go Back

Cauliflower Leek Soup Low Carb - Creamy, Cozy, and Simple

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or unsalted butter
  • 3 medium leeks, white and light green parts only, thinly sliced
  • 3 cloves garlic, minced
  • 1 large head cauliflower (about 2 to 2.5 pounds), cut into florets
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 to 3/4 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (optional, but lovely)
  • 1/2 to 3/4 cup heavy cream or full-fat coconut milk
  • 1 tablespoon lemon juice, or to taste
  • Fresh chives or parsley, chopped, for garnish
  • Optional toppings: crispy bacon bits, toasted almonds, a drizzle of olive oil, or grated Parmesan

Method
 

  1. Prep the leeks: Slice the white and light green parts. Rinse well in a bowl of water to remove grit. Drain thoroughly.
  2. Sweat the aromatics: In a large pot, warm the olive oil or butter over medium heat. Add leeks and a pinch of salt. Cook 6–8 minutes, stirring, until soft and translucent, not browned. Stir in garlic for 30 seconds.
  3. Add cauliflower and broth: Drop in the florets, pour in the broth, and season with salt, pepper, and nutmeg if using. Bring to a gentle boil.
  4. Simmer: Reduce heat, cover, and simmer 12–15 minutes, until the cauliflower is very tender when pierced with a knife.
  5. Blend: Use an immersion blender to puree until smooth. For a chunkier texture, blend only half. If using a regular blender, work in batches and vent the lid.
  6. Finish: Stir in cream or coconut milk. Add lemon juice. Taste and adjust salt and pepper. If too thick, thin with a splash of broth or water.
  7. Serve: Ladle into bowls. Top with chives or parsley and any optional garnishes you like.