Low Carb Cauliflower Leek Soup Recipe

Heat olive oil in a large pot over medium heat. Add the leeks and garlic and cook until softened, about 5 minutes.

Add the cauliflower, vegetable broth, and dried thyme to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the cauliflower is tender.

Use an immersion blender or a regular blender to puree the soup until smooth. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Cook the soup for an additional 5 minutes to heat through.

Serve the soup hot, garnished with chopped fresh parsley.