Roasted Leek and Cauliflower Soup

Roasted Leek and Cauliflower Soup

Course: Low Carb, Mains
Servings: 4
Carbohydrates: 5.25g


  • 320 g Leek sliced
  • 200 g Cauliflower broken into small florets
  • 2 ½ cups Water
  • 1 cube Vegetable stock
  • cup Cream
  • Mint fresh, for garnish
  • Salt and pepper to taste


  • 1 tsp Garam masala to add smokey flavour


  • Pre-heat oven 180ºC (350ºF).
  • Spray leeks and cauliflower with cooking oil, place in roasting dish in oven for approximately 15 minutes or until slightly brown.
  • Place in saucepan, cold water, stock cube and vegetables. When soup is boiling turn down and simmer for 10 minutes.
  • Blend vegetables and remaining liquid until smooth, stir in cream and heat through, do not boil.
  • Garnish with vietnamese mint.


Carbohydrates: 5.25g
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