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Kat's Cauliflower Leek Soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Creamy cauliflower soup with leeks, potatoes, carrots, and garlic simmered in vegetable broth and coconut milk.
Ingredients:
  • 2 tablespoons coconut oil
  • 2 tablespoons extra virgin olive oil
  • 3 leeks, cut into 1-inch pieces
  • 4 cloves garlic, chopped
  • 1 head white cauliflower, chopped
  • 2 carrots, peeled and chopped
  • 1 large potato, peeled and cut into cubes
  • 1 (32 ounce) carton low-sodium vegetable broth
  • 1 (15 ounce) can light coconut milk
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 0.25 cup chopped fresh parsley, or as desired
Instructions:
  • In a large pot over medium-low heat, combine coconut oil and olive oil until melted. Cook and stir leeks and garlic in the oil mixture until leeks are translucent, around 5 minutes.
  • Combine the cauliflower, carrots, and potato with the leek mixture and cook until vegetables are tender, typically 20 to 30 minutes.
  • Pour the aromatic vegetable broth into the pot, bring it to a gentle simmer, cover, and let it cook on low heat until the veggies are perfectly tender, which should take about 10 to 20 minutes.
  • Carefully pour the broth mixture into a blender, ensuring it is no more than half full. Secure the lid tightly and pulse a few times before blending until smooth in batches.
  • Transfer the puree back to the pot and heat over low flame. Mix in coconut milk, black pepper, nutmeg, and allspice. Serve in bowls and top with parsley for a perfect finish.

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