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.

Low Carb Cauliflower Leek Soup

olive oil

butter

leeks, cut into 1 inch pieces

garlic,

vegetable broth

salt and black pepper

heavy cream

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.


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.


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.

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!

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&amp;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.

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!

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!

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.

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.

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 chicken broth rather than the vegetable broth, again, less than what the recipe directed, about six cups rather than eight.  I'm glad I did, as I wouldn't want to "water down" the flavor. Very beautiful, elegant soup, perfect as a starter to our steak dinner, but would be equally as appropriate to accompany a sandwich.

I am on a lowfat/lowcarb diet so I made the following alterations and it was super healthy and DELICIOUS!

-no butter
-no heavy cream
-just enough olive oil to coat bottom of the pan before adding in veggies
-added dried oregano &amp; red pepper flakes &amp; 1 extra clove of garlic
-used 5  cups (not 8) of low sodium chicken broth instead of veg broth
-roasted the cauliflower first in the oven (sprayed it with PAM so it didnt stick to baking sheet.

I found that all these changes made the soup thicker, creamier &amp; quite flavorful with a bit of kick. Without the cream, butter &amp; oil it has little to no fat.

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 cream...........delicious!  Thanks for a great recipe.

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.

I used purple cauliflower because that's all I had...weird but okay. Be careful with the salt since the broth most likely has plenty. Next time I'll leave aside some boiled cauliflower and leeks and chop it up and add it in at the end to make the consistency more interesting (I'm not much of a smooth soup person).

I had my doubts about this one, but it turned out delicious!  I didn't see the comments about using less broth beforehand and I would use about a cup and a half or so less next time.  DO NOT ADD the cream- it is NOT needed!  I made half for my vegan family members without and it was fantastic, then added some cream to the second half, and it wasn't as good.  I also added a can of white beans for extra heartiness, I recommend that as well!

Awesome soup! I made a couple of changes.  I only used 4 cups of chicken stock (All I had) It was a think soup and more filling.  I also used 6oz of fat free plain greek yogurt instead of the cream and added it right into the soup.  It added a little protein and no fat but still made it rich and creamy.  It was even better the next day and the yogurt in it holds up to reheating without curdling.  Yummy!

I love this recipe! I always roast my cauliflower on a cookie sheet with the garlic instead of saute-ing it in the pan. Just drizzle the bottom of the cookie sheet with the olive oil, place the cauliflower and garlic on top, then drizzle some more oil on top and broil until the garlic is a light brown color. Repeat the same steps throughout and enjoy!

I added a can of great northern beans, and mixed a little cornstarch into about 1/2 cup of 1% milk.  Added a little cayenne for a bit of a kick, and wow!  This soup was not only way better than I expected it to be, it was awesome!  Will definitely make again.  Thanks :)

I made this recipe the first time as the recipe states,I tasted it without the cream because I was hoping to get an awessome result without all the fat. the cream totally enhances this soup. the next time I made this soup I just used it as a base, I know this is a whole other recipe but seriously... you should try it adding 1/2 tsp paprika 1 tsp curry and about 1/4 to 1/2 tsp red pepper flakes. after I pureed the cauliflower I added frozen zucchini,summer squash and carrot medly. It was sooo good!I think I will puree it all together next time because I really like the cream soup texture. the rating I gave is for the original recipe. I just thought I would mention the changes I made in case someone else was looking to spice it up a little.

This was very good!  I roasted the cauliflower with salt, pepper, and garlic oil prior to sauteeing and skipped the optional cream.  The end result was surprisingly filling and satisfying.  I resisted the urge to add additional herbs/spices to this dish, and I'm glad.  I think anything than salt &amp; pepper may have overpowered the delicate leek/cauliflower flavor.

My husband and I found this a great low carb option to potato soup... somewhat bland but adding enough salt/pepper was a great help!!!  Def. a repeat!!!

Just made this soup for the first time tonight and it was fabulous!  I did as others suggested and broiled the cauliflower &amp; garlic with olive oil , salt &amp; pepper until slightly golden.  I only used 5 cups of broth and boiled everything for only 20 minutes.  I did use the heavy cream in the end and I think this what put it over the top-delicious!

I made some changes, I only pureed half of the soup, left pieces of cauliflower &amp; leeks and added 1/4 cup of white wine. Gave it a really nice flavour

Absolutely delicious.  I used a small head of cauliflower, 6 cups of both, 1 cup of half and half, a few Tbl. of sherry, tarragon, thyme and tobasco.  Yum.

This was great! I added thyme and italian seasoning. Instead of cream I added some water to a can of cannelli beans and blended until smooth. This thickened the soup and added protein...perfect!

I can't believe this is healthy ... to die for.  Only modification: We used half chicken stock, half vegetable stock because that's what we had available.  Used all 8 cups and we ground pepper into it.  New favourite!!!!!!!!!!!

Excellent soup without adding in the merit of it also being low carb.  The thinner version works well as a chilled summer soup but by all means reduce liquid if you want something thicker.  I used half the browning fats &amp; chicken stock/half vegie as it was what I had on hand.  Also used 1 cup evaporated WHOLE milk instead of heavy cream.  Easy to make, really easy to consume and a hit with my adult family.

One of our favorites. I reduce the amount of broth to 5 or 6 cups (we use chicken broth), add roasted garlic and a dash of white wine, throw in some Parmesan cheese before blending, and garnish with curry spice. It never lets us down!!

I've been on a low-carb diet for a few weeks and really felt the need for a good vegtable dish. This really hit the spot. I followed the directions to the T and it came out great. I highly recommend it.

This recipe is awesome. If I knew that low carb diets were this easy I would have done it a long time ago. Instead of heavy cream I use butter milk and I use my own homemade stock. The best soups are made when you use homemade stock. It is easy to make.

I had lots of leeks in the house that I had to get rid of before they went bad.  This low carb recipe is a winner.  Many commenters said it was too watery so I took advice of others and used only 7 cups of broth (I used chicken).  It turned out thick.  You might want to even try it with only 6 cups of broth and add more broth at the end to get the consistency that you want.  Definitely use that cream!!!  Thanks submitter.

Very much like potato soup in a low carb version. You should increase spices to taste. I like more garlic, spice blend, more leaks, etc.

I actually put 5 leeks because it was going to be a little too watery and added some spices (garlic powder, basil) and it turned out good.  I would re-do again.

Great recipie.  I added coconut milk instead of cream and coconut oil instead of butter to make this a dairy free recipe.  Also added a bit more garlic! Delicious - my 11 year old daughter LOVES this soup!

For my first time making soup (other than Top Ramen of course), this turned out fantastic. I halved the recipe to reduce to 6 servings, and based on the feedback of others, I made a few changes.  I roasted the cauliflower and garlic just enough to brown them before adding them to the pot. I also minced a shallot and sauteed it with the leeks, garlic, and cauliflower. For the broth, I used the full recommended amount of broth (4 cups for the halved recipe), but I used half vegetable and half chicken, both with lower than normal sodium. Once the broth was in, I also added one peeled and cubed potato.  Beyond the basic seasoning, I also added cayenne pepper, garlic powder, cumin, and a small amount of general Italian seasoning mix. The cumin went well with the roasted cauliflower and garlic, and while I may have added a wee bit too much cayenne, the soup was definitely not bland and I will make it again. It's also very filling, and a little bit of it goes a long way.

I have made this twice so far and it has turned out wonderful. There are some great additions offered by other reviewers that I used: white wine, curry, and substituting chicken broth for veg broth. I steamed the cauliflower instead of sauteing or roasting. Also, I skipped the heavy cream and only blended half of the soup as I like bits of cauliflower in the puree. The consistency is better if you add extra cauliflower or use a cup or two less broth. Still, a great recipe. Big thanks!

What a great soup. I  roasted the cauliflower and used sage as my spice. The heavy cream was not necessary. The texture and taste was first class. Thanks drumnwrite

This soup is fabulous! I used crushed peppercorn to give it a nice kick and it did.  I also added one can of cannellini beans which added protein and a nice thickness so I didn't need to use the heavy cream or anything for that matter to get it to a nice thick, creamy consistency.

YUM!!!!!  ...sooo creamy and delicious.  Unique flavors blend well together making this soup a definite keeper. Once made, it is impossible to know that this is cauliflower.  I followed the ingredients except I used a 32 ounce box of chicken broth and a bag of frozen cauliflower (defrosted, of course) and I wish I had not tried to half the recipe.  My husband and I loved it for dinner as an appetizer, and I had it for lunch twice.  Certainly could have made the entire recipe and enjoyed it for another dinner and lunch.  Next time, I will prepare the full recipe and even consider tripling it for our Thanksgiving feast.  Go for it!

This was a wonderful soup. It diffently needs the cream, it really cut down the overwhelming flavor of the leeks in this soup. I will make this again with 1 less leek because mine were totally huge flintstone size, and I tasted more leek then califlower, but that's because of how big mine were. Other then that, I got my son to eat it and that made me giggle beyond belief because he doesn't like califlower. My family thoroughly enjoyed this very much and it made a great addition to my recipe box. Well done! Thank you.

Both my partner and I thought this was excellent. I agree with the reviewers who have suggested cutting back the on the liquid. In fact, next time I will add 5 cups of broth. For those who are truly "low carbing," non need to cut back on the cream unless the calories are a concern. The cream helps make the dish really luxurious! For the reviewer who said she avoids low carb recipes "like the plague," I have to wonder why. Most LC recipes are very delicious, it's the low fat dishes that tend to lack flavor. True, there are some weird LC recipes out there (mock french toast made with pork rinds--it is seriously pretty tasty), but most LC recipes aren't strange--just short on starches and sugars.

This is pretty good stuff!  Although it says you can blend with a hand mixer, it doesn't work well. I added beans like one reviewer suggested. Very versatile recipe. Thanks for sharing!

So delicious!   I omitted the butter and cream, and used plain nonfat greek yogurt instead - and it was fantastic, and guilt free!   Gave it the creamy texture without the added fat and calories of butter and cream.  So, so good.

Made this twice it is amazing. The second time around I only used 6 cups of broth to make it a little thicker

Mmmm... so light but delicious.  Will definitely make again!

I made a half a recipe and was pleasantly surprised at how much flavor this soup had for being low carb and low calorie.  My soup turned out more brownish in color than the photos, almost looking like butternut squash soup.   The veggies were pretty brown after sauteeing for 10 minutes, already starting to caramelize and sweeten.  I used Kitchen Basics Vegetable Stock (only brand I use for boxed broths and stocks) which is deeper in color and richer in flavor than many others.  I think those two things made the appearance a little different than what you'd expect from cauliflower and leeks.  I did add just a little bit of cream but also added some FF plain yogurt, as well, which I think enhanced the flavor.   Thanks DRUMNWRITE , this is a keeper.

I really liked this soup. My modifications were to add a shallot, some white wine and a pinch of cayenne for a little spice. I think it would have been tasty even without the cream, but I couldn't resist.

This is my favorite fall soup!  I make it exactly as the recipe calls for, but I don't add the cream.  It's a very forgiving recipe and super easy to make.  Sometimes my carnivorous husband likes to sprinkle bacon crumbles on the top, but I prefer mine with a little extra pepper.

I have made this soup so many times since finding this recipe! This is a really great vegetarian soup. I follow it exactly, except I puree about half the vegetables and leave the others. I like the chunks of cauliflower and leeks. I also use half and half instead of cream. At the end, I stir in some yellow curry powder and we top with sour cream. Delicious!

Followed the recipe as is except that I added a little nutmeg and cornstarch. Needed a little pizzazz and some thickening. It was fabulous - the whole family loved it and the kids asked for it the next two nights!

This was a very good soup, I didn't modify it at all. Creamy and light. Mine was not a nice "white" color but that may have been because I made my own vegetable broth. I think my homemade vegetable broth added a different dimension to the soup, but really, I think it'd be hard to miss with this one. Good flavor and easy to make while you're preparing an entree. If you find that the soup is too watery, just cook it down a bit until the water has evaporated. This also improves the flavor.

My kids who have never like a soup (and I have tried many) like this one!

Fabulous recipe but fat-free half-and-half can be substituted for heavy cream without diminishing flavor but cutting fat and calories.  I use this for all cream soups and recipes calling for cream.  They can not stock it on the shelves of my grocer!!!

I just made this soup.  I reduced the broth to 6 cups, only had two leeks but they were huge, and did not add the cream.  I am on a very strict eating plan and can't have any salt or dairy, and nothing tastes good anymore.  But this soup was amazing!  I can only imagine that with the addition of salt and the cream it would be even more outstanding.  Thanks so much for the recipe!

This was a delicious soup idea though I altered the recipe a bit. I did not use butter or cream, but I did include a few shallots because I had them on hand. I made two versions: one with cumin and a touch of curry powder for a truly warming soup inside, and one with rosemary, time a basil for a savory soup. Both delish!

This was too watery, even after I added a small potato.  I much prefer a regular "Leek &amp; Potato" soup. If you cut back on the liquid, it would be better and it's an OK dish for calorie counters. Just not my taste

Easy to make and very tasty , I made it twice , once as is then again with less leeks and more cauliflower , both ways are good but I prefer less leeks. Really great recipe.

INSTEAD OF VEG. BROTH I USED CHICKEN BOULION CUBES AND ENOUGH WATER TO MAKE BROTH, INSTEAD OF FRESH LEEKS I USED KNORR LEEK SOUP MIX. DID NOT ADD ANY MORE SALT. IT WAS EASY AND TASTY. A DEFINITE MAKE AGAIN!

Wow, what great flavor for us low carb people! I agree with Hollyfae...this isn't potato soup, it has way more flavor!
I also cut broth back and added a bit more cream, yummy!!!

As is I would give this 4 stars. I followed the advice of others and added Curry Powder and Paprika that really made a big difference.

This is a great low carb recipe.  I used others advice and used an onion instead of the 3 leeks and it turned out wonderful.  I also used 7 cups of vegetable broth instead of 8 (it was all that I had).  I will make it again.

I am so not a cook.  But this recipe was so easy - and so good.  I even got a call to make it for our family Thanksgiving dinner --- now that is a recommendation!! Didn't change a thing.

Made a crockpot version of this, which came out nicely. I added some chopped shallots and sauteed them with the garlic, then put it in the crockpot with the cut-up leeks and cauliflower. Also reduced the cream by half, and it was still plenty rich. A great wintry soup for February nights!

This soup is great! I use the Campbell's low sodium chicken stock and also add a handful of lowfat cheddar cheese after pureeing the veggies and it tastes wonderful.

roasted the garlic and cauliflower w MONTREAL STK SEASONING, as i do w all my roasted veg + evoo for 10 mins at 400. used 1/2 large white onion (on hand) and 2 leeks w "fake butter." boiled w 6 cups mixed veg/chkn bullion. tasted after simmering and thought it was yum! continued on w greek yogurt instead of cream and finished product was amazing!!! had a bunch of other spices ready to add but didnt need them. love eating something great that is healthy;)

Loved the combination of cauliflower and leeks. The only change that I made was to purée a can of garbanzo beans instead of the cream. Will be making again.

This soup blew me away! It has sooooo much flavor and is really really creamy w/ or w/out the milk! Yum Yum YUM! Can't wait to make again. I think I will chop up some ham next time, mmmm can't wait =)

This recipe has everything I want - easy to make and very tasty.  I am grateful to whoever recommended curry.  I just sprinkled it on my portion at the table, as my family members are not keen on curry.  It gave a more full-bodied flavor.  I liked it both with and without the cream.  One thing: I added canned mushrooms, which did not blend in to the soup.  I actually liked having pieces of mushrooms, but next time (and there will be many times) I will use fresh mushrooms, chopped into smaller pieces than canned.
Update: I made this recipe again, using half a cauliflower and adding curry powder, turmeric, and red pepper flakes while sauteing &amp; garam masala at the end. This was even better!

Loved it.  I made it in a Le Creuset and this made it so nice and easy

Really enjoyed the light taste of this, although I wish it had a little more seasoning.  Thanks to this recipe, though, I know use leeks much more often.  Delicious soup, and healthy too!

An easy soup that will fill you up while helping you maintain your waistline.  I did add one hot pepper to the indredients which gave the soup a nice zip.

I used white onions because I didn't have leeks or shallots on hand and this soup turned out great.

The day I made this...I did not enjoy it. It was rather bland and reminded me a bit of baby food. However, the second day, I topped with a couple TBS of Extra Sharp Cheddar Cheese. The flavors in the soup really came together after sitting for a day! I did only use 4 cups of broth (chicken) and 1/2 cup of heavy cream because my cauliflower bunch was rather small. I also roasted my garlic and cauliflower to bump up the flavor as others had recommended. I'll make again, but wait until the 2nd day to eat it :)

Fantastic flavor! I used only what I had on hand: 1/2 Cauliflower head, 2 cups Chicken Broth &amp; 1 cup water, 4 garlic cloves, 2 Leeks, and 1 Tablespoon Low fat Evaporated Milk powder (creamier &amp; no fat).  Thank you so much for this recipe. Happy cooking everyone.

EXCELLENT soup!  I adjusted the following ingredients: 6 cups of chicken broth, two leeks, one yellow onion, and four cloves of garlic.  I added just a light sprinkling of paprika at the end.  No need to add any cream.  My husband said it was restaurant quality.  Plus, it was a cinch to make.  I'll double the recipe next time.

I used roasted garlic and Better Than Bouillon brand vegetable broth. Instead of simmering the cauliflower 45 minutes, I roasted it at 425F for 15, while the rest of the soup ingredients simmered. Then I blended everything in the blender with 8oz tofu to make it creamy. Took about 25 mins start to end.   I'm sure I could get the same level of creaminess as regular potato &amp; leek soup if I doubled the tofu next time. If you don't have a huge blender, you can do this in batches. I also think you can use onion powder if you don't have leeks or onion and it will be fine. Great recipe!

Thanks for the great recipe.  Since I am trying to cut down on my fats and carbs, I didn’t add the cream.  It was great even without it.  Also, I added less (chicken) broth and only blended half of the soup.  It was still very tasty and rich.  Thanks again for sharing.

I really got a very good response from making this soup.  I did tweak it just a little bit by adding 1/8 of a purple onion and 1/8 of a white onion finely diced and i used this BEAUTIFUL purple cauliflower.  I added white pepper and 1/2 the salt in the cooking process.  I also forgot to cover it so i just added some more water.  Really tasty and really beautiful!

This soup rocks! So delicious. I'm always looking for recipes that incorporate leeks, and this soup that tasty leeky flavor beautifully.

Have made this twice now (only recently discovered it) and the only changes I made were to use just 6 cups of broth, as many other reviewers noted, and I used chicken broth instead of vegetable (just personal preference). With the cream being optional, I used 1/2 cup cream in the first batch, but my vote is to not use it at all. Delicious!!

Good base recipe. I tweeked it. Added one potato, a tablespoon curry, five slices of bacon, and 1/2 cup cream. Blended lightly. Excellent. Well, no. Can't have it all. It is no longer low carb.

This soup was pretty good, husband didn't like it so next time I will 1/2 it.

I ALWAYS modify recipes. I was looking for lo carb/sodium soup -- store bought is just way too high. I didn't notice that I using instructions for 12 servings-so I modified it--a lot of which was for the 6 servings directions. I added whole mushrooms, a stalk of celery and slices of onion roughly cut. For the broth I used only 1 heavily salted pkg of Goya chicken bouillon which is perfect for 4 cups of water which I prepared in the micro while the veggies were cooking.  I added the broth &amp; cooked it for a 1/2 hr - which was too long ... I like a little crunch &amp; next time (tomorrow?) I will cut this down to abt 15-20 mins.  I then added Cream of Mushroom soup with abt 3T of cornstarch.  Also mixed in few shakes of curry, pepper, mixed seasoning, along w abt 2 caps of cooking sherry. VERRRRY GOOD.

We liked it!  Something different.  Only had chicken stock and used 6 cups of that.  Did not have any cream, but didn't need it.  Tasted good with some shredded cheese in it.  Would make again.

This is terrific! I used less broth and skipped the cream. I also added some herbs. I am on a strict low carb diet and thought this was even better than potato-leek soup. Thanks for a great recipe!

LOVED this recipe and so did the in-laws!  I did add the usual soup starter of celery, carrots and onions and a dash of this and a dash of that for seasonings.  Excellent soup, thank you for sharing!

This is a great soup. Everyone loved it. Just a couple of things I did differently from the recipe:  used chicken bouillion, left the vegetables chopped - did not blend them.
Oh, and I didn't add the cream to the whole pot, just to my bowl.
This ended up cooking about 20 minutes longer than the recipe calls for but the vegetables didn't turn out mushy.
It's a favorite that will be made repeatedly.
Thanks for sharing.

Was delicious.     , I baked the cauliflower , leeks. And garlic

I missed the olive oil while reading the recipe and I didn’t miss it. Didn’t use the cream either. This is wickedly easy to whip up and it is delicious. This is going into my regular rotation.

This soup is incredible.  Thanks to the other reviewers, I made a couple modifications.  I cut the recipe in half using 3 3/4 cups vegetable broth AND half a can of cannellini beans.  After I blended the soup, there was no need for the cream.  My 9-year old is devouring a bowl now...She LOVES it!  It's not easy to find healthy foods she loves, so I'll make this again...and again...

I used 1 liter of chicken soup stalk, 1 liter of coconut milk, no cream. The rest of the recipe I left the same. I really love this soup! :)

On its own, this recipe was too bland for my taste. I added nutritional yeast (7 tbsp), smoked paprika (1/4 tsp), herbes de provence (1/4 tsp) and tumeric (1/4 tsp) in the soup itself and blended it in the Vitamix. The texture was great. I actually prefer the texture of this soup since it isn't as starchy as a potato and leek soup. When I served it, I added bacon bits, a spoonfull of sour cream and some chopped chives. (all vegan) The tweaked, final result was really good!

Just made this with a few changes and it is delicious!
1. instead of butter I used ghee
2.  I roasted a head of garlic and added it when I blended the soup rather than sauté fresh garlic. 
3. used six cups of stock (chicken)
4. I  didn’t add the cream because it isn’t necessary. 

Tastes creamy like potato based soup ??

Low Calorie Cauliflower Leek Apple Soup:
Saute in medium saucepan - 
1 sliced leek
1 peeled diced small Granny Smith apple
some frozen cauliflower 
a few baby carrots
grated ginger 
diced garlic
black pepper
paprika
water to cover
a teaspoon or so of Better than Bouillon Organic Vegetable broth, which comes in a jar
Cook until tender, then use immersible blender

Yummy and easy - I'm not a soup person normally but this was fantastic.

No one could guess what was in it but EVERYONE loved it!!!

I have never cooked with leeks before, but was looking for a low carb soup.  This was awesome!
Because I am not vegetarian, I added leftover ham ( about 1 1/2 cups cubed) and can not believe how well it went together!   Thank you for a great recipe!

I was looking for a soup to make and found this and it was wonderful. the only thing i added was some extra cauliflower florets to each serving to make it a little chunkier. fantastic recipe! thanks

Very yummy soup!  I made this to use up some cauliflower in my fridge and some leeks for that matter!  Made a smaller batch just for me as this is not hubby's soup of choice!  Anyway, I opted to roast my cauliflower and garlic and added a bunch of seasonings due to other comments about this lacking spices.  Still cooked my leeks separately using some spray oil and a little oil.  I only added a small amount of 5% half and half after pureeing my soup in the blender.  I must say, this tasted better second day than it did when I did the spoon test immediately after making (as I said, just made for me...so put in the fridge after finishing for lunches)!  Looking forward to a few bowls leftover!

So easy. So yummy.
I blended mine in the blender at the end, and peppered each bowl. This is tasty soup. Filling, slightly sweet and enjoyable with whole grain garlic toast.

low carb cauliflower leek soup

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 12

Author : DRUMNWRITE

Ingredients

Instructions

Top Similar Recipes from Across the Web

Cauliflower Leek Soup

Cauliflower Leek Soup

Instant Pot Cauliflower Soup (Low C...

Low Carb Cheeseburger & Cauliflower...

Low Carb Cauliflower Breadsticks

Low Carb Cauliflower Risotto

Low-carb cauliflower lasagna

Scrambled Cauliflower - Low Carb

Low Carb Cauliflower Bread

Creamy Cauliflower Leek Soup

Creamy Cauliflower Leek Soup

Low Carb Mexican Cauliflower Rice

Low Carb Cauliflower Pizza Crust

Low Carb Cauliflower Sausage Stuffi...

Loaded Cauliflower (low carb, keto)

Low Carb Cheesy Cauliflower Breadst...

Low-Carb Twice Baked Cauliflower

Quick Cauliflower Low Carb Rice