Keto Cauliflower Leek Soup
A luscious, dairy-free keto soup made with cauliflower, leeks, and coconut milk — light, creamy, low-carb, and 100% vegan.
Ingredients
- 1 medium head cauliflower about 4 cups florets
- 2 medium leeks trimmed and sliced
- 1 tbsp olive oil
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 1 tsp dried thyme
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice optional but fabulous
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks and sauté for 5 minutes until soft and gossip-worthy.
- Toss in garlic and thyme. Stir for another minute — let the fragrance speak fluent comfort.
- Add cauliflower florets and vegetable broth. Bring to a gentle boil.
- Reduce heat and simmer for 15 minutes, until cauliflower softens like your last ex’s excuses.
- Stir in coconut milk and simmer another 5 minutes for flavor bonding.
- Remove from heat and blend until smooth. Use an immersion blender or regular one (carefully — no soup facials).
- Add lemon juice, salt, and pepper. Adjust seasoning if needed.
- Serve hot with a swirl of extra coconut milk or herbs if you’re feeling extra.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 165
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 45%
- Vitamin K: 30%
- Folate: 18%
- Iron: 12%
- Magnesium: 10%
💁 Additional Notes/Tips
- Want it extra creamy? Add 2 tablespoons of soaked cashews before blending.
- Top with crispy roasted cauliflower for texture.
- Make it fancy with a drizzle of truffle oil (if you’re that girl).
- Store in the fridge up to 4 days or freeze for those future “no time” moments.
- Add fresh dill or chives to make your soup feel professionally plated.