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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.