Creamy Ketogenic Cauliflower and Leek Soup

This creamy ketogenic cauliflower and leek soup is a delicious and satisfying way to warm up on a cold day. It's also a great way to get your veggies in, and it's low in carbs and calories, making it a perfect choice for those following a ketogenic diet.

Cauliflower and leek soup is a classic French dish that has been enjoyed for centuries. It's typically made with a roux, which is a mixture of butter and flour that is used to thicken the soup. However, this recipe uses heavy cream instead of a roux, which makes it a lighter and healthier option.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1/2 head cauliflower, chopped
• 1/2 leeks, sliced
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven over medium heat, sauté the leeks in a little bit of oil or butter until they are softened.
2. Add the cauliflower and chicken broth to the pot and bring to a boil.
3. Reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and parsley and season with salt and pepper to taste.
6. Serve hot.

Why It Works

• The cauliflower and leeks are cooked in chicken broth, which gives the soup a rich and flavorful base.
• The heavy cream adds a creamy and luxurious texture to the soup.
• The parsley adds a fresh and herbaceous flavor to the soup.
• The salt and pepper balance out the flavors of the soup and make it even more delicious.