Low Carb Cauliflower Leek Soup Recipe

Reviews More Reviews

Most Helpful Positive Review

Oct 14, 2007

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 suggested. I also added navy beans instead of cream. They gave it a thick rich texture and added protein. It tuned out to be a real stick to your ribs soup. Perfect for a cold night.

—scollege

See full review »

Most Helpful Critical Review

Dec 04, 2011

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 pretty yucky and bland (I did not want to add the heavy cream). But I didn't want waste the giant pot of soup and all of my effort, so I added half a can of coconut milk and some green curry spice and a bit of yogurt to make a curry-like soup. To the soup I hadn't blended, I added tomatoes, artichokes and 2 Tbs of pesto and ended up with an Italian veggie soup. This recipe might be a base for a healthy soup, but "doctoring up" is needed.

—SARAHMC

See full review »

241 Ratings

See other versions of this recipe!

Jan 02, 2006

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. I now make it with 6 cups of broth instead of 8 but it's great either way. I also wanted to mention that if what you want is potato and leek soup then MAKE potato and leek soup and refrain from giving this recipe a low score because it isn't something that it never claimed to be. It's not rocket science people. Really. Thanks for the recipe!

—HOLLYFAE

See full review »

Nov 19, 2009

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've made this twice, and I've made a few enhancements I think bring more flavor without adding anything unhealthy: -Roast the cauliflower in the oven - set the broiler to 500, break cauliflower into florets and place on baking sheet; spray with cooking spray and place on 2nd rack from the top. Roast until tips have a nice amount of browning (not burning!) and it's soft (doesn't need to be tender - it will finish cooking in the soup). Roasting enhances the final color of the soup as well. -Roast a thickly sliced shallot with the cauliflower, and add to the soup. -Add a yellow (can use sweet) onion to the pot when sauteeing leeks. -Saute some spices with the leeks/onions - I added fresh ground pepper, ground red pepper, and garam masala (an indian spice) for a bit of smokiness. Experiment! This soup BEGS for spices! -Try half&half or lowfat sour cream spooned over each serving. Tastes just as good. -Garnish each bowl with some thinly sliced chives and a thin drizzle of olive oil. In all, a good soup, and my first time working with leeks - but use it as the foundation of introducing some spices or fresh herbs you particularly like - it's a little under-seasoned as-is.

—Matthew F

See full review »

Mar 09, 2004

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 adding it at the end. It thickened up nicely and had a great consistancy.

—RATHERBCOOKING

See full review »

Jul 19, 2010

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 only pureed the cauliflower and chicken broth which meant I had to cook them seperate in another pot. It didn't take 45 minutes, more like 15. I gave it a taste without the milk and I thought it didn't need it, just a little more spice (onion powder, garlic powder, red pepper flake, rosemary). I threw in about a cup of chopped ham because I had some I needed to use. Really yummy. It totally makes you think you're having potato soup when you aren't. This is going to be a treat for me this week. Thank you for sharing! EDITED: And yes, this soup is even better the next day. It's totally like potato soup. It's fauxtato soup!

—Sarah Jo

See full review »

May 23, 2005

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 LOVE it. If I don't have three leeks, I substitute an onion. I also increased the garlic (well, doubled it, really) because I love garlic. It's fantastic!! Thank you for sharing the recipe!

—Katzen

See full review »

Dec 30, 2007

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. Use a dusting of curry powder or not; delicious both ways.

—FOODCHICK23

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Low Carb Broccoli Soup

Roasted Cauliflower and Leek Soup

Cauliflower and White Cheddar Cheese Soup

Amy Rose's Roasted Cauliflower Soup

Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms

Smooth Cauliflower Soup

Simple Cauliflower Soup

Roasted Carrot and Cauliflower Curried Soup

Cauliflower Soup

Curried Apple and Leek Soup

ADVERTISE WITH US

Nutrition

Calories
155 kcal
8%

Carbohydrates
8.3 g
3%

Cholesterol
35 mg
12%

Fat
13.1 g
20%

Fiber
2.2 g
9%

Protein
2.4 g
5%

Sodium
378 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Low Carb Cauliflower Leek Soup

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 155
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 6.8g 34 %
Cholesterol 35mg 12 %
Sodium 378mg 15 %
** Potassium 123mg 3 %
Total Carbohydrates 8.3g 3 %
Dietary Fiber 2.2g 9 %
Protein 2.4g 5 %
Sugars 3.4g
Vitamin A 21 %
Vitamin C 46 %
Calcium 6 %
Iron 7 %
** Thiamin 4 %
** Niacin 5 %
** Vitamin B6 9 %
** Magnesium 4 %
** Folate 18 %

* 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.