Name: Kat's Cauliflower Leek Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Coconut oil - 2 tablespoons; Extra virgin olive oil - 2 tablespoons; Leeks, cut into 1-inch pieces - 3; Garlic, chopped - 4 cloves; White cauliflower, chopped - 1 head; Carrots, peeled and chopped - 2; Potato, peeled and cut into cubes - 1 large; Low-sodium vegetable broth - 1 (32 ounce) carton; Light coconut milk - 1 (15 ounce) can; Ground black pepper - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Ground allspice - ¼ teaspoon; Chopped fresh parsley, or as desired (Optional) - ¼ cup

Ingredients for - Kat's Cauliflower Leek Soup

1. Coconut oil 2 tablespoons

2. Extra virgin olive oil 2 tablespoons

3. Leeks, cut into 1-inch pieces 3

4. Garlic, chopped 4 cloves

5. White cauliflower, chopped 1 head

6. Carrots, peeled and chopped 2

7. Potato, peeled and cut into cubes 1 large

8. Low-sodium vegetable broth 1 (32 ounce) carton

9. Light coconut milk 1 (15 ounce) can

10. Ground black pepper ½ teaspoon

11. Ground nutmeg ¼ teaspoon

12. Ground allspice ¼ teaspoon

13. Chopped fresh parsley, or as desired (Optional) ¼ cup

How to cook deliciously - Kat's Cauliflower Leek Soup

1 . Stage

Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.

2 . Stage

Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.

3 . Stage

Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.

4 . Stage

Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

5 . Stage

Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.