Prep 30 mins
Cook 25 mins
We love these warm cream soups during the winter, they are definitely a comfort food. I didn't want to use potatoes in my soup due to the starchy content, so thought I'd come up with a soup that uses a different vegetable that is often substituted for potato in raw recipes. This soup is very tasty and would go great with a piece of home made bread or crackers.
- 1 tablespoon olive oil
- 3 leeks (white and light green washed and sliced in 1/4 inch pieces)
- 1 large yellow onion (chopped)
- 1⁄2 teaspoon sea salt
- 2 large garlic cloves (minced)
- 1 large head cauliflower (flowerettes separated)
- 4 cups vegetable stock
- 2 -3 teaspoons rosemary (fresh leaves)
- 1⁄4 cup masala wine
- 1 (14 ounce) can light coconut milk
- 1⁄2 teaspoon cumin
- Using a 4 quart sauce pan, heat the olive oil over medium heat.
- Add the cleaned leeks, onion and sea salt.
- Sauté these together for 5 minutes or until the onions are translucent.
- Add the garlic and stir well for about 1 minute.
- Add the cauliflower and vegetable stock. Cover and bring to a boil.
- Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
- Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
- Add the coconut milk. Puree, add the rosemary and cumin and blend again.
- Taste your soup and add more salt if you feel it needs it.
- This soup is best eaten warm, so when you reheat it don’t boil it.
- Bon Appetit.