Clear Cauliflower And Leek Soup
A light and velvety soup made with cauliflower and leeks for a satisfying meal. The high fiber content from the cauliflower helps regulate blood glucose levels after eating.
Nutrition per serving
Ingredients
- 1 head cauliflower chopped
- 2 large leeks sliced
- 4 cups vegetable broth
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/4 cup chopped parsley
- salt and pepper to taste
Portion guidance
Serve one cup as a hearty lunch or appetizer.
Step-by-step method
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add leeks and garlic then saute until softened.
- 3
Stir in the chopped cauliflower and cook for 3 minutes.
- 4
Pour in the vegetable broth and add thyme.
- 5
Simmer for 15 minutes until cauliflower is tender.
- 6
Blend the mixture until smooth using an immersion blender.
- 7
Season with salt and pepper then garnish with parsley before serving.
Smart substitutions
Swap
leeks
yellow onion
Swap
vegetable broth
chicken bone broth
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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