Leeks Cauliflower Sausage Soup Recipes
SPICY SAUSAGE AND CAULIFLOWER SOUP
Make and share this Spicy Sausage and Cauliflower Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Low Cholesterol
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
- Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
- Reduce heat to medium; add vegetable oil.
- Add flour and cook, whisking to remove any lumps, until light brown.
- Stir in chicken broth, whisking to remove any lumps.
- Add cauliflower, and simmer until tender and begins to fall apart.
- Stir in half-and-half.
- To serve, top each bowl with desired amounts of crumbled sausage.
- Garnish with cheddar cheese and green onions, if desired.
- Serve immediately.
- Note: For a smoother soup, puree in a food processor before adding half-and-half.
Nutrition Facts : Calories 493.2, Fat 35.2, SaturatedFat 12.7, Cholesterol 72.8, Sodium 1648.8, Carbohydrate 21.6, Fiber 5.1, Sugar 5.6, Protein 23.4
LOW CARB CAULIFLOWER LEEK SOUP
A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.
Provided by DRUMNWRITE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g
LOW-CARB CAULIFLOWER AND LEEK SOUP
A low-carb, satisfying soup, perfect for fall!
Provided by jules
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.
- 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.
- Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.
- Serve topped with Cheddar cheese and bacon bits.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 10.9 g, Cholesterol 119.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 3.6 g
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