About
This creamy keto soup is rich with tender cauliflower, aromatic leeks and fragrant rosemary. Finished with a swirl of heavy cream.
Perfect served with warm keto bread for dipping!
Ingredients
- 4 cup vegetable broth, bouillon or consomme
- 2 teaspoon rosemary, fresh
- 2 cup cauliflower florets by flavorite
- 1 teaspoon lemon peel or zest raw
- 1 clove garlic
- 1 cup leeks
- 1 tablespoon olive oil
- ½ cup heavy cream
Instructions
- Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Roughly chop the leeks, slice the garlic, finely chop the rosemary and add to the pan. Sweat gently for a minute or two until tender and fragrant.
- Add the cauliflower florets and lemon zest and stir well. Pan fry for a minute or two.
- Add the vegetable stock, bring to a gentle boil then simmer for 7-8 minutes until the cauliflower is tender.
- Transfer to a blender or use a hand held stick blender to process until smooth. Stir through the heavy cream and season if required to serve.
Nutrition Facts
- Servings: 4
- Calories: 164.3kcal/687.5kJ (per serving)
- Fat: 14.3g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 2.1g (per serving)
