Low Carb Vegetarian Cheese, Leek and Cauliflower Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 ml vegetable stock
- 200 g cauliflower, very finely chopped
- 1 leek
- 150 g cream cheese
- 0.5 teaspoon ½ pepper, white, ground
- 0.5 teaspoon ½ paprika powder, noble sweet
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock to the boil in a small saucepan and cook the finely crushed cauliflower in it for about 5 minutes. Bring the salted water to the boil in another pot and cut the leek into rings and cook for about 5 minutes, then drain. Melt the cream cheese in the saucepan with the cauliflower, preferably stir in vigorously with the whisk. Season the soup. Add the leek, stir well, done.
- Is very suitable as a pre-soup.
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