Recipe of The Week: Roasted Leek & Cauliflower Soup

Written by Emma Tommasini


Carbohydrates: 5.25g, Protein: 0


320g leek, sliced
200g cauliflower broken into small florets
600ml water
1 vegetable stock cube
60g cream
Pinch lite salt and ground black pepper

Vietnamese mint
Optional spice – garam masala, adds smokey flavour


  1. Pre-heat oven 180c
  2. Spray leeks and cauliflower with cooking oil, place in roasting dish in oven for approximately 15 minutes or until slightly brown.
  3. Place in saucepan, cold water, stock cube and vegetables. When soup is boiling turn down and simmer for 10 minutes.
  4. Blend vegetables and remaining liquid until smooth, stir in cream and heat through, do not boil.
  5. Garnish with Vietnamese mint.

Visit for more low carb recipes 

Back to Top