Cream of Cauliflower and Leek Soup

READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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