Soup-R Bowl - Leek and Cauliflower Soup Bowl

Fall is all about warm comfort food. Today, while we're all staying safe at home, these small comforts have never mattered more. This new normal has changed the way we shop,  cook and eat. To avoid crowds, we make fewer trips to the grocery store, planning our meals for the week, or even two weeks, at a time.  We suit up with masks and gloves, wait in long lines and stand six feet apart. Alternatively, we add items to our virtual carts and scramble for a delivery slot. So, now is not the time to let a single thing go to waste! 

Soups are one of the most beloved comfort foods of the fall season. They're nutritious, inexpensive, and, when made right, they can be a great part of any keto lifestyle. 

  

Leek & Cauliflower Soup

Serve this Deliciously Low-Carb Soup in a 

 Cauliflower KBosh Crust-lined Soup Bowl 

Serve with a *KBosh Crisp!

Soup Ingredients

1 cup sliced leeks (whites only)

1 cup roasted cauliflower

1 large red onion

1 TBS Extra Virgin Olive Oil

4 roasted garlic cloves

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tsp fresh thyme leaves

3 TBS butter

1/2 cup heavy cream

Directions

Roast garlic and cauliflower - cut into florretes 

In a heavy stock caramelize leeks and onion in olive oil

Remove a few slices on leeks and onions to garnish

Add Chicken stock, salt, pepper and thyme

Add cauliflower and garlic & cover

Cook over a medium heat 

Reduce to a simmer

Add cream and buttery and stir until creamy

Allow to cool

Remove half of the soup mixture and place into a blender

Return to pot

Lay the KBosh Crust inside a large, shallow bowl

With a laddel, add the soup to the bowl

Garnish with leeks and onions and thyme