Cauliflower Leek Potato Soup
A cozy bowl of comfort, perfect for those chilly days! Packed with veggies and brimming with flavors, this soup is a hug in a bowl.
Ingredients:
- 686g Cauliflower (1 whole head)
- 200g Potatoes, diced
- 2 Cloves Garlic, minced
- 1/2 White Onion, chopped
- 40g Fresh Ginger, grated
- 1 Leek, sliced
- 1 stalk Celery, chopped
- 933g Organic Chicken Broth
- Salt & Pepper (4 dashes each)
- 1 tbsp Fennel Seeds
- 1 tbsp Coriander
- 168ml Coconut Milk
- Juice of 1 Lemon
- 2 tsp Cooking Oil
Directions:
- Heat the oil in a large pot over high heat. Add all spices, garlic, ginger, and onion. Sauté for a few minutes.
- Stir in the leeks, then pour in a bit of the broth. Cook for a few moments.
- Add cauliflower, celery, and potatoes. Sauté briefly, then pour in the rest of the chicken broth, salt, pepper, and 2 cups of water.
- Bring to a boil, then reduce the heat. Add coconut milk and lemon juice. Cover and simmer for 25-30 minutes.
- Reserve some veggies for texture, and blend the rest in a Vitamix until smooth.
- Optional: Serve with grilled chicken breast for an extra protein kick!
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