Low-carb leek and fauxtato soup

A comforting Winter warmer.
recipes, soup, banting
Image by:
Recipe from: 24 July 2015
Preparation time: 15 min
Cooking time: 25 min


  • 1
    large leek or 2 small leeks
  • 1
    small onion
  • a good glug of olive oil
  • 2
  • 1
    head of cauliflower, chopped into florets
  • 500
    free-range chicken stock
  • 1/2
    tinned cannellini beans (or you could use chickpeas, butterbeans or borlotti, cooked)
  • 1/2
    grated Parmesan
  • 1/4
    double cream or crème fraîche
  • salt and pepper to taste
  • fresh parsley for garnish



In a big, heavy-based soup pot bring the olive oil to a medium heat and sweat the chopped onions and leeks until soft, but not too caramelised.

Add the cauliflower, roughly chopped, and allow to cook gently with the onions and leeks.

Add the butter and allow a little caramelising to take place, but don’t let anything burn.

Don’t worry if the cauliflower isn’t cooked. Once the veg has a bit of colour on it, pour over the chicken stock, cover the pot with it’s lid and allow to simmer gently on a medium to low heat for about 10 minutes.

Meanwhile, rinse the beans thoroughly of their liquid from the tin and then add them to the soup.

Allow the beans to heat through for 3-4 minutes.

Using a fork, test the cauliflower to make sure it’s cooked, and if so, remove the pot from the heat.

Using a hand-held blender or liquidizer, blitz the soup until it’s a smooth, silky texture.

Add the cream, Parmesan cheese and season with salt and pepper to your liking.

Serve with a little dollop of cream or crème fraîche and some fresh parsley.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: soup  |  banting  |  recipes


Beef cottage pie

2015-05-18 13:39

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

Find a recipe


We're talking about ...

Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.