- 500g cauliflower, cut into small florets
- 1 medium leek, sliced
- 200ml milk (or coconut milk)
- 2 tablespoons sour cream
- 1 teaspoon herbs de Provence
- 1 tablespoon vegetable seasoning or stock cube
- 160g raw king prawns
- 1 teaspoon unsalted butter
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsely, to garnish
Heat a tablespoon of olive oil in a large pan over medium heat. Fry the leeks until softend then add the cauliflower and 3/4th of the garlic. Fry for 5 minutes then add vegetable seasoning and around 150ml of water. Cook on a simmer or until the cauliflower is tender.
Stir in the sour cream and milk and allow to heat through, still on a simmer for 2-3 minutes. Allow to cool, then transfer to a food processor and blitz until smooth and creamy. If the soup is too thick, loosen with milk or water. Transfer to into a saucepan to heat through and season with salt if necessary.
For the prawns, heat the butter in a large frying pan. Add the garlic and prawns and sautee until the prawns turn pink.
Divide the soup into serving bowls and top with garlic prawns. Garnish with fresh parsley and a black pepper.
- Serving Size: Per serving
- Calories: 356
- Sugar: 15g
- Fat: 15g
- Saturated Fat: 8.8g
- Carbohydrates: 20.4g
- Fiber: 5.9g
- Protein: 26.9g
Keywords: Low carb, Keto, Cauliflower, Prawns