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Cauliflower Leek Soup
Easy, creamy Cauliflower Leek Soup ready in under 30 minutes—veggie-packed, high-fiber, low-carb, and perfect for weeknights.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp all purpose flour (use ap gluten-free flour for GF)
- 4 cups reduced sodium chicken or vegetable broth
- 1 bunch leeks (about 3 or 4 dark green stems removed)
- 1 medium head cauliflower (chopped (about 1 1/2 lbs florets))
- kosher salt and fresh pepper to taste
- optional toppings: crumbled bacon, cheddar, scallions (extra)
Instructions
- Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.
- Coarsely chop them when washed.
- In a medium soup pot, melt butter and add flour on low flame.
- Using a wooden spoon, stir and cook 1 to 2 minutes.
- Add broth, leeks, and cauliflower and bring to a boil.
- Cover and simmer on low for about 20 minutes, until cauliflower is soft.
- Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.
- Serve immediately.
Notes
Makes about 8 cups.
Instant Pot Variation
Sauté the leeks in butter on Sauté mode. Add flour and stir. Add cauliflower, broth, salt, and pepper. Cook on High Pressure for 5 minutes, quick release, then blend.
Nutrition
Serving: 11/3 cups, Calories: 115kcal, Carbohydrates: 20g, Protein: 5.5g, Fat: 3g, Saturated Fat: 1.5g, Cholesterol: 6mg, Sodium: 511mg, Fiber: 5g, Sugar: 4g
- WW Points: 2