Keto Cauliflower Leek Soup
A smooth, velvety soup with all the cozy vibes of grandma’s cooking—minus the butter, bacon, or anything that moos.
Ingredients
- 1 tbsp olive oil
- 2 leeks sliced (white and light green parts only)
- 2 garlic cloves minced
- 1 medium head cauliflower chopped (about 4 cups)
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tbsp nutritional yeast for that "cheesy" vibe
- 1 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp ground black pepper
- Fresh parsley or chives for topping
Instructions
- Heat olive oil in a large pot over medium heat. Toss in leeks and cook until soft—about 5 minutes of sauté therapy.
- Add minced garlic. Stir for 1 minute until your kitchen smells like you're winning at life.
- Add chopped cauliflower and stir it in like you mean it.
- Pour in broth and bring it to a simmer. Let it bubble for 15 minutes until cauliflower goes soft like your ex’s excuses.
- Stir in almond milk, lemon juice, nutritional yeast, salt, and pepper.
- Blend until smooth and creamy—like your personality when caffeinated.
- Serve hot, topped with fresh herbs and a side of smugness.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 38%
- Vitamin K: 41%
- Folate: 17%
- Calcium: 12%
- Potassium: 15%
💁♀️ Flavor Tips & Notes
- Want extra creaminess? Add ½ cup canned coconut milk.
- Roast the cauliflower before blending for deeper flavor (and fancier Instagram pics).
- Add a pinch of nutmeg for that “I totally know what I’m doing” taste.
- Store leftovers in the fridge for up to 4 days—or freeze if commitment scares you.