Creamy Cauliflower and Leek Soup with Thyme
This Creamy Cauliflower and Leek Soup is a wonderfully smooth, satisfying starter that’s low in carbs and packed with flavor. Cauliflower provides a creamy texture without heavy cream, and leeks bring a gentle sweetness that balances beautifully with thyme. It’s the perfect diabetes-friendly soup to warm up your holiday meal.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
This recipe makes four servings, perfect for a small holiday gathering or as a starter for a larger meal. Let me know if you'd like more details!
Ingredients:
1 medium head of cauliflower, cut into florets
1 large leek, chopped (white and light green parts only)
2 cloves garlic, minced
1 tbsp olive oil
1 liter/ or 4 cups low-sodium vegetable or chicken broth
½ cup unsweetened almond milk (or any low-carb milk alternative)
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Salt and pepper to taste
Fresh chives for garnish
Preparation: :
1.In a large pot, heat olive oil over medium heat. Add the chopped leeks and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Add the cauliflower florets and thyme to the pot, then pour in the broth. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, until the cauliflower is tender.
3.Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches). Stir in the almond milk and season with salt and pepper to taste.
4. Serve: Ladle the soup into bowls and garnish with fresh chives and a sprinkle of thyme.
This creamy cauliflower and leek soup is comforting, healthy, and full of flavor, making it an ideal starter that won’t spike blood sugar levels. Plus, the thyme and garlic give it a holiday aroma that’s perfect for a festive meal.