in Soup Recipes

Low-carb vegetarian cheese, leek, and cauliflower soup

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Ingredients for 2 servings:

  • 350 ml vegetable stock
  • 200 g cauliflower, very finely chopped
  • 1 stalk(s) leek
  • 150 g cream cheese spread
  • ½ tsp white pepper, ground
  • ½ tsp sweet paprika powder
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

In a small pot, bring the vegetable broth to a boil and cook the finely chopped cauliflower for about 5 minutes. In another pot, bring salted water to a boil and pre-cook the sliced ​​leeks for about 5 minutes, then drain. Melt the cream cheese in the pot with the cauliflower, stirring vigorously with a whisk. Season the soup. Add the leeks, mix well, and enjoy. It’s a great starter soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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