Another cold day and another warm, comfort food recipe to cheer you up!
This soup is easy to make and one of my all time favourites for a chilly day.
It’s got all the velvety creaminess off a traditional Leek and Potato Soup, but without the high carb count. It’s dairy-free and gluten-free…but no one will ever know 😉
It’s perfect for anyone doing my 4-Week Probiotic Diet to rebalance gut health because leeks are packed with prebiotics – the food of choice for the “good” bacteria in your gut!
Cream of Leek and Cauliflower Soup
Prep Time: 20 min
Cook Time: 15 min
Keywords: soup/stew dairy-free gluten-free grain-free low-carb paleo soy-free sugar-free vegan vegetarian cauliflower leeks
Ingredients (serves 6)
- 2 tbsp coconut oil
- 1/2 cup of raw cashews
- 1 med-sized head of cauliflower
- 2 1/2 cups of leeks, sliced
- 8 cups chicken or vegetable stock
- 1 1/2 tsp Herbamare seasoning
- 2 bay leaves
- 2 tbsp chives, chopped
Instructions
In a small bowl, cover the cashews in water and let them soak while you prepare the other ingredients.
Chop the cauliflower into chunks and steam until easily pierced by a fork.
While the cauliflower is steaming, in a large frying pan, heat the coconut oil.
Add the sliced leeks and saute until they’re bright green and soft.
Once the cauliflower is steamed and the leeks are cooked, in a blender combine half the cauliflower, half the leeks, half the cashews and enough of the soup stock to blend easily (about 2 cups).
Once blended, pour the mixture into a large pot over medium to high heat.
Do this a second time with the other half of the cauliflower, leeks, cashews and another 2 cups of the stock.
Add the second batch of blended mixture to the large pot.
Add the remaining soup stock to the large pot.
Add bay leaves and Herbamare and heat through for 10-15 min.
Remove bay leaves and discard.
Serve.
Garnish with chopped chives (optional)
