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Low carb cauliflower and leek soup

Look everyone, I learned something!

I went to North Bar and Kitchen the other week for Dine on a Diet with UFit Studio, and I enjoyed the starter so much that I said at the time it was definitely something I would try myself, and I’ve only gone and done it! Mine doesn’t look as pretty as theirs, but it was nice. A full on creamy taste explosion with great texture, this is a completely viable alternative low carb version of leek and potato soup. Although I put some cheeky extras in mine…

Cauliflower and Leek Soup
 

(serves 4)

Half a cauliflower (stalks and all)
One leek
A small carrot
2 cloves of garlic
One stick of celery
Stock (cube or fresh, whatever you prefer)
A pinch of chilli powder
A tsp of paprika
Salt and pepper to taste

Method

  • You can make it without the extra flavour ingredients (carrot, garlic and celery) – it’ll take less time, but it’s all veg, so who cares…
  • Chop up your carrot, garlic and celery finely and gently fry off in a tiny dash of oil (spray oil is fine) until softened.
  • Add in the chilli, paprika, chopped leek and cauliflower and fry gently for a further couple of minutes. 
  • Throw in the stock (and boiling water if you use a cube) so the liquid comes up to just below the veg.
  • Simmer gently, covered, for 20 minutes or until the cauliflower is softened.
  • Use a handblender to blitz, add salt and pepper to taste.



In my naughty version, I added a parmesan rind along with the stock, then a splash of full fat milk just before I blitzed. I know how to live. A lovely warming winter dish. Serve with a toasted muffins if you are missing the carbs. And lots of butter. You could probably put some butter in the soup too. 

Laura

Bestselling author and freelance drinks writer. Champion of pubs and breweries. Occasional printmaker.

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