February 12, 2018

Leek and Celery Cream Soup

Easy and nutritious creamy soup made from leek, celery, garlic and cream. This smooth and flavorful soup could be your new favorite comfort food {keto, low carb, gluten free} 

What could be better than a bowl of hot creamy soup on these gray and cold days? My leek and celery cream soup is the perfect food to comfort you on these days. This flavorful and rich soup can warm you up and provides you so many vitamins (mostly K, C and B), minerals and antioxidants, thanks to these two super healthy green veggies.

Leek and celery are two common vegetables, they are available all year around and they are present in most kitchens because they are healthy, cheap and can be used in so may ways. These two veggies together make a delicious creamy comfort soup, which is unbelievably tasty.

I tried to make a lower carb version of the popular leek and potato soup, so I ended up on replacing the potato with celery and to reach the right thickness I added heavy cream. One stalk of celery has 0.1 g carbs in it, one leek has about 13 g carbs (3.5 g sugar) plus a half cup of heavy cream contains about 3 g carbs. In total, one serving of this smooth soup has about 8 g carbohydrates, so you can safely eat a bowl of this soup without going over your carb limit on ketosis.

This smooth and flavorful soup is easy and quick to make, requires just a 9 ingredients and is ready in 30 minutes.For a better finish served the soup with cheese. If you’d like a richer taste, garnish the soup with fried bacon. In my opinion this is the best and easiest cream soup recipe for bad weather.

 

 

Diet: vegetarian, keto, gluten free, low carb, clean eating

Green Cream Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Easy and nutritious creamy soup made from leek, celery, garlic and cream. This smooth and flavorful soup could be your new favorite comfort food {keto, low carb, gluten free}
Ingredients
  • 1 leek
  • 2 cloves of garlic (crushed)
  • 3 celery stalks
  • ½ tbsp butter
  • ½ cup heavy cream or 1 cup half-and-half
  • ¼ teaspoon oregano
  • ⅛ teaspoon thyme
  • salt
  • pepper
  • a handful grated cheese (Parmesan or Cheddar)
  • one slice of fried bacon (optional)
Let's get started!
  1. Dice finely the leek and celery.
  2. Heat one tablespoon butter in a pot. When it's melted add the veggies. Sauté for 3-5 minutes on medium heat, stirring constantly. Add the crushed garlic, stir, then season with salt, pepper, thyme and oregano.
  3. Pour 2-3 cups water into pot to cover the veggies (or you can use chicken or vegetable stock). Cook the soup for 20 minutes, until the veggies are soft.
  4. Puree the soup using a food processor or a stick blender.
  5. Return the pot to the stove and add the heavy cream, bring it to boil then remove.
  6. Serve the soup with grated cheese and fried bacon.

Nutrition Facts
Serving Size
Servings Per Container 2

Amount Per Serving
Calories 390 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 21g 105%
Trans Fat g
Cholesterol 115mg 38%
Sodium 580mg 24%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 12%
Sugars 2g
Protein 5g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 


Nutritional disclaimer

Please note, that I’m not a nutritional professional. I provide nutritional information for my recipes based on calculation made on YUMMLY (you can sign up for free, use the Yum button to save my recipes and see the nutritional information). I advice you to calculate independently the accurate nutritional information on your own, based on type of ingredients you are using and by weighting out your on food. Thank you for understanding!

 


 

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Looking for other soup recipes? Check these out!

Broccoli and zucchini cream soup

 

Vegetable soup

 

Carrot and zucchini soup

 

Bean and pork Goulash

 

 


 

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