I’m excited this month to be teaming up with A.Vogel to talk about their Herbamare line of seasonings.
I’ve been approached by a few companies to promote products here, but this is only the second time I’ve said yes (first time was the sprouting challenge). Because it’s gotta be something good if I’m going to share it with you guys.
But this one’s good.
I’ve been using Herbamare for a long time now and I like it because:
- it’s readily available at my local grocery store;
- it contains only real, organically grown herbs and vegetables,
- it uses sea salt as it’s base (higher mineral content than table salt),
- and – unlike most other seasoning blends – contains no MSG or other artificial preservatives.
Last week A. Vogel sent me some sample of their three Herbamare flavours to experiment with and
I was inspired to come up with this delicious Leek and Cauliflower Soup which my daughter and I proceeded to enjoy all week!
Leeks always make me think of spring!
This soup is dairy-free, but so velvety and creamy that you’d never know. It’s also a great twist on the traditional leek and potato soup, but by swapping the potatoes for cauliflower it has a much less dramatic impact on your blood sugar.
Enjoy!
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)
