Module 7 · Soups
Cauliflower & Leek Velouté
Cauliflower & Leek Velouté is a keto soup with 9 g net carbs, 6 g protein and 18 g fat per serving (240 kcal). It serves 4 and takes 40 minutes in total.
Silky, elegant and deceptively simple: cauliflower blends into a cream so smooth no one guesses there's no potato or flour. A dinner-party starter in 40 minutes.
How did it turn out? Rate this recipe
ratingratings
No ratings yet
Sign in to rate this recipeThanks! You rated it Could not save your rating. Please try again.
Allergens in this Ketogeni recipe: cereals containing gluten, soybeans, milk, celery. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 20 min · Total time: 40 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 9 g |
| Protein | 6 g |
| Fat | 18 g |
| Energy | 240 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 600 g organic cauliflower, broken into florets
- 1 piece organic leek, white and pale green, sliced and washed
- 2 piece organic garlic cloves, sliced
- 40 g organic butter
- 900 ml organic chicken or vegetable stock
- 100 ml organic double cream
- 0.5 tsp fine sea salt
- 1 pinch freshly grated nutmeg
- 2 tbsp organic chives, finely chopped
- 1 tbsp organic extra-virgin olive oil
Step-by-step method
- Melt the butter in a large heavy pot over medium-low heat. Add the leek, garlic and a pinch of salt and sweat gently for 8 minutes until soft but not coloured.
- Add the cauliflower and stock, bring to a simmer, and cook for 15 minutes until the cauliflower is completely tender.
- Blend until perfectly smooth — a full 2 minutes in a blender is what makes it velvety. Work in batches and mind the hot steam.
- Return to the pan, stir in the cream and nutmeg, and warm through. Loosen with a little stock if it's too thick.
- Taste and season well. Serve with a swirl of cream, the chives, a drizzle of olive oil and black pepper.
Chef’s tips
- Blend longer than you think — the difference between 'nice' and 'restaurant' is 90 extra seconds in the blender.
- No potato, no flour: the cauliflower itself gives all the body.
- For an even silkier finish, pass it through a sieve after blending.
Variations
- Cheddar & chive: melt in 60 g aged cheddar at the end (adds ~1 g carb per serving).
- Truffle: finish with a few drops of truffle oil for a luxe starter.
- Curried: toast 1 tsp curry powder with the leeks.
Storage
Keeps 3 days in the fridge; reheat gently without boiling. Freezes well before the cream is added.
Questions and answers
How many net carbs are in Cauliflower & Leek Velouté?
One serving has 9 g net carbohydrates, 6 g protein and 18 g fat (240 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Cauliflower & Leek Velouté ahead, store or freeze it?
Keeps 3 days in the fridge; reheat gently without boiling. Freezes well before the cream is added.
Which allergens are in Cauliflower & Leek Velouté?
It contains cereals containing gluten, soy, milk and celery, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Can I vary Cauliflower & Leek Velouté?
Yes. Cheddar & chive: melt in 60 g aged cheddar at the end (adds ~1 g carb per serving). Truffle: finish with a few drops of truffle oil for a luxe starter. Curried: toast 1 tsp curry powder with the leeks.