Tasty soup for any time of year. A great alternative to potato & leek soup that’s low calorie, low on carbs & a terrific vegetarian soup.
Makes 12 servings with 155 calories, 13.1 g of fat, 35 mg cholesterol (if you leave in the cream & butter), 8.3 g of carbohydrates, 2.5 g dietary fiber, 2.4 g protein per serving.
2 tablespoons olive oil
3 tablespoons butter3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)
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.
Pour in soup bowls & enjoy!