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Kat's Cauliflower Leek Soup Recipe

Recipe by: KatherineC

"Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then combined with low-fat coconut milk and spices in this basic cream of cauliflower soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1Melt 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.
  • 2Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
  • 3Pour 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.
  • 4Pour 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.
  • 5Return 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 274 cals
  • 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
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup chopped fresh parsley, or as desired (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    274
    14%
  • Fat:
    15.9
    24%
  • Carbs:
    30
    10%
  • Protein:
    4.9
    10%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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