Name: Low-Carb Cauliflower and Leek Soup
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Cauliflower, chopped into small florets - 1 head; Garlic, peeled, or more to taste - 6 cloves; Olive oil - 4 tablespoons; Salt, or more to taste - 1 teaspoon; Ground black pepper, or more to taste - ½ teaspoon; Salted butter - ½ cup; Leeks, chopped, or more to taste - 2; Onion, chopped - 1 small; Chicken broth - 1 (32 ounce) carton; Heavy whipping cream - 2 cups; Shredded Cheddar cheese, or to taste - ¼ cup; Bacon bits, or to taste - 2 tablespoons

Ingredients for - Low-Carb Cauliflower and Leek Soup

1. Cauliflower, chopped into small florets 1 head

2. Garlic, peeled, or more to taste 6 cloves

3. Olive oil 4 tablespoons

4. Salt, or more to taste 1 teaspoon

5. Ground black pepper, or more to taste ½ teaspoon

6. Salted butter ½ cup

7. Leeks, chopped, or more to taste 2

8. Onion, chopped 1 small

9. Chicken broth 1 (32 ounce) carton

10. Heavy whipping cream 2 cups

11. Shredded Cheddar cheese, or to taste ¼ cup

12. Bacon bits, or to taste 2 tablespoons

How to cook deliciously - Low-Carb Cauliflower and Leek Soup

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.

3 . Stage

Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.

4 . Stage

Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.

5 . Stage

Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.

6 . Stage

Serve topped with Cheddar cheese and bacon bits.