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Creamy Leek & Cauliflower Soup

Updated: Nov 12, 2021


Warm, nourishing creamy leeks, cauliflower, onions, garlic and coconut milk. Super delicious and creamy soup to heal the gut. Packed with vitamin C, antibacterial and antifungal.




KITCHEN ITEMS YOU'LL NEED


  • Stainless Steel stock pot

  • Silicone spatula

  • Stainless steel kitchen knife

  • Stone or glass cutting board

  • Food processer, hand blender or mixer (to make soup creamy)





INGREDIENTS

  1. 2 organic leaks

  2. 1/2 organic red onion

  3. 2 organic garlic cloves

  4. 1 organic cauliflower head

  5. 4 cups organic vegetable broth (homemade or store bought)

  6. 1 can full fat coconut milk (no guar gum)

  7. 1/2 Tbsp Celtic sea salt

  8. 1/2 tsp organic cayenne pepper

  9. 1/4 tsp organic thyme

  10. 1 Tbsp organic dried parsley

  11. 3 Tbsp (cooc certified) olive oil

  12. 2 Tbsp grassfed butter (leave out if you are wanting "vegan" and add an additional 1 tsp olive oil)




DIRECTIONS

1. Wash all vegetables in a large bowl filtered water two tablespoons of baking soda

2. Using your cutting board and knife, cut up the cauliflower and leeks and set them aside.

3. Remove the skins from the garlic bulb and mince the garlic.

4. Using the cutting board and knife the onions into small pieces.

5. In a large stainless steel stock pot add the olive oil and grass-fed butter

and turn heat on low to medium heat.


6. Usually we make a roux, however, in this recipe we will be making

a flour-less roux as the base of our soup

7. To begin the roux, toss in the onions and garlic. You'll want to use your Silicone spatula to sauté until the onions are translucent and the garlic is light

brown.

8. Add the 4 cups of vegetable broth and the one can of coconut milk

9. Increase the heat to medium.

10. Toss in the leaks and the cauliflower

11. Throw in the remaining herbs and spices

12. Cover the stockpot with a lid and bring soup to a boil for 15 minutes then reduce heat too low to medium and simmer for an additional 45 minutes

13. Simmer soup until cauliflower and leeks are soft and mushy. Remove from heat.

14. Using a hand blender like this one


or if you don't have one use a food processer, blender or stand mixer to blend

and cream the soup. Please be careful if soup is boiling hot, it can melt plastic

the best way to do this safely is to let it cool slightly above room temperature.

Once your soup is thoroughly blended, garnish with cilantro leaves, parsley leaves or green onion.




STORAGE TIPS

Creamy leek and cauliflower soup can easily be frozen in BPA-free glass containers to be reheated and served. (avoid refrigerator leftovers)







If you made this soup, please let us know how it was by commenting below



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Hey guys!! I'm Jennifer.  I was exposed to toxic mold 10 years ago and struggled my way through detox.  I created this site to help other mold sufferers follow a "mold detox diet" successfully.

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