Low Carb Cauliflower Leek Soup

Low Carb Cauliflower Leek Soup


"A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup."
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1 h 15 m servings 155 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
  2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.


  1. 304 Ratings

Most helpful positive review

I just made this soup for dinner and loved it! I did make some personal tweeks. I added roasted garlic cloves, used only 1/2 a cauliflower (that all I had) and used less broth as others had sugg...

Most helpful critical review

I was looking for a low cal, low carb soup. After cooking, I split the soup into portions so I could blend it in my blender. After half of the soup was blended, I tried it. It turned out prett...

I just made this soup for dinner and loved it! I did make some personal tweeks. I added roasted garlic cloves, used only 1/2 a cauliflower (that all I had) and used less broth as others had sugg...

I love this soup and have it for lunch nearly every day. The texture is a bit more thin than a Potato and Leek Soup but that is to be expected in a low carb version and the flavor is outstanding...

This soup is a great light dinner, if it's for 1 or 2 people, there's plenty of leftovers to take to work for lunch! Low-carb, low-calorie, can be low fat depending on your use of heavy cream. I...

This recipe was really easy. I didn't have any vegetable broth in the house, so I used chicken stock and it came out great. I also mixed a few teaspoons of cornstarch in with the cream before ...

I only used two ginormous leeks and organic chicken broth because that was what I had on hand. I sauteed two chopped zucchini with the garlic and leeks because I had to use them or lose them. I ...

Excellent! Normally, I avoid anything marked "low carb" like the plague, but gave this one a shot. Every time I make this, I'm honour bound to bring some in to my staff, as they absolutely LOV...

What a wonderful soup!! After reading the reviews, I used only 6 cups of stock and found it to be just right. It wasn't bad without the cream, but I crave that velvety goodness of cream soups. U...

Fresh, rich and delicious, and I just couldn't get over the velvety smooth texture of this. I did add the optional cream, but only half the amount called for and it seemed just right. I used c...

I made a couple of changes to this recipe, I made extra cauliflower and set aside some of it to add later so that there would be chunks (more satisfying), and we served it with a dollop of sour ...