This tasty Keto Cauliflower Leek Soup is perfect to detox and nourish your body after overindulging dinners.
An-after holidays must-have recipe to cleanse our body and reset our diet with fewer carbs and starchy food.
What’s A Keto Soup?
A keto soup is like any classic soup but it’s made with lower-carb vegetables such as cauliflower or pumpkin.
Keto soups also tend to be higher in fat than regular recipes to keep your macros high.
Why You’ll Love This Recipe
I love this simple leek cauliflower soup because it’s light and doesn’t use any starchy vegetables.
This soup is:
- Low-Carb
- Keto
- Vegetarian
- Egg-Free
- Gluten-Free
- Nut-Free
How To Make Keto Leek And Cauliflower Soup
I love to use vegetable stock as a base for this soup, but chicken stock is a great option as well. Leek and cauliflower are both very low-carb vegetables.
They contain very few calories as well, and they are both amazing sources of fibers, vitamins A and C. Check out my keto vegetable list for a review of all common vegetables!
Key Ingredients
- Leek: Leek is a keto-friendly ingredient that brings nutrients, color, and a delicious taste to soups.
- Onion: While onions have more carbs than some other vegetables, adding just a few to this recipe brings a great taste. If you want to reduce the carbs more, skip the onion.
- Cauliflower: Cauliflower is one of the lowest-carb vegetables and brings a great texture to the recipe.
- Vegetable Stock: or chicken stock for a slightly meaty flavor.
- Sour Cream: Sour cream brings some tanginess to the soup and is a keto-friendly cream option.
- Heavy Cream: Heavy cream is useful to increase the fat and reach your macros.
Tip: Roast The Veggies
My secret for a tasty soup with low-carb vegetables is to roast them first with shallots, garlic, olive oil, and spices.
It’s a straightforward step that adds lots of flavor to any low-carb soup.
Serving The Soup
The texture is not very thick or creamy. It’s a light soup with lots of spices and flavor, perfect for a light family dinner.
I drizzle some extra virgin olive oil on my bowl with some grated mozzarella.
Storage Instructions
This soup can be stored for up to 3 days in the fridge or frozen for later in airtight containers.
Always wait for the soup to reach room temperature before packing it in containers.
Frequently Asked Questions
Is Leek Soup Keto-Friendly?
Leek soup can be keto-friendly as long as it’s made with the right balance of vegetables. Adding cauliflower lowers the net carbs for example.
Does Leek Soup Have Carbohydrates?
Yes, like all soups, this leek and cauliflower soup has some carbs but only 6.7 grams per serving.
More Healthy Soup Recipes
If you like healthy soups, try my following healthy soup recipes:
5-Ingredients Taco Soup
Roasted Butternut Squash Soup
Tomato Florentine Soup
Keto French Onion Soup
4-Ingredient Potato Soup
Keto Pumpkin Soup
Keto Butternut Squash Soup With Ginger
Keto Cauliflower Soup
Pumpkin And Cabbage Soup
Made this soup? Share a picture with me on Instagram!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Leek Cauliflower Soup
6.7gNet Carbs
A low-carb detox soup perfect for enjoying as a cleanse soup after holidays. This Leek cauliflower soup is light, with delicious spices flavors.
Author: Carine Claudepierre
Prep: 5 minutes mins
Cook: 25 minutes mins
Total: 30 minutes mins
Yield: 12 bowls
Serving Size: 1 bowl
5 from 408 votes
Ingredients
US Customary – Metric
To roast vegetables
- 3 tbsp Extra Virgin Olive Oil
- 2 Leek remove the very green top part, trim feet, roughly chop
- 1 small Onion peeled, roughly chopped
- 1 large Cauliflower Head chopped into small florets (about 8 cups)
Soup
- 5 cups Vegetable Stock
- 1 cup Sour Cream
- 1 cup Heavy Cream or coconut cream if vegan
- 2 Garlic Clove peeled and smashed
- ½ teaspoon Thyme
- ½ tsp Salt
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Preheat the oven to 350°F (180°C).
Spread the chopped vegetables: leek, cauliflower, and onion, onto a baking tray in a single layer.
Drizzle the olive oil onto the vegetables and toss everything together until the vegetables are well coated.
Roast vegetables for 20-30 minutes, tossing vegetables every 5-10 minutes. The vegetables must be tender enough to be blended after the roasted process.
Meanwhile, pour the vegetable stock with thyme and salt into a large pot (must fit all your vegetables!) and bring to a simmer.
Once vegetables have roasted through, place them into the pot with stock.
Add in heavy cream and sour cream.
Blend with an immersion blender until it forms a creamy smooth soup. Adjust the quantity of stock to reach the desired consistency. The more stock you add, the more liquid the soup will be.
Serve with 2-4 tablespoons of grated cheddar per bowl or a simple drizzle of olive oil and fresh herbs.
Store up to 3 days in the fridge or freeze for later in airtight containers. Always wait for the soup to reach room temperature before packing it in containers.
Tools
Getting StartedWhat Is Keto?Macro CalculatorSweetener ConverterMeal PlansRecipe EbooksIntermittent FastingKeto FruitsKeto VegetablesKeto FloursFighting Keto FluHealthy Sweeteners
Want My Kitchen Equipment?
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 bowl
Yield: 12 bowls
Serving: 1bowlCalories: 170.9kcal (9%)Carbohydrates: 8.5g (3%)Fiber: 1.8g (8%)Net Carbs: 6.7gProtein: 2.7g (5%)Fat: 14.6g (22%)Saturated Fat: 7.1g (44%)Polyunsaturated Fat: 0.9gMonounsaturated Fat: 5.3gCholesterol: 33.7mg (11%)Sodium: 524.2mg (23%)Potassium: 289.9mg (8%)Sugar: 4.2g (5%)Vitamin A: 870.9IU (17%)Vitamin B12: 0.1µg (2%)Vitamin C: 36.5mg (44%)Vitamin D: 0.3µg (2%)Calcium: 59.3mg (6%)Iron: 0.7mg (4%)Magnesium: 18.8mg (5%)Zinc: 0.3mg (2%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
