Kat's Cauliflower Leek Soup

Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then mixed with coconut milk in this basic cream of cauliflower soup recipe.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 274 Calories

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, chopped
• 2 carrots, peeled and chopped
• 2 tablespoons coconut oil
• 1 (15 ounce) can light coconut milk
• 3 leeks, cut into 1-inch pieces
• 1 head white cauliflower, chopped
• 1 large potato, peeled and cut into cubes
• 1 (32 ounce) carton low-sodium vegetable broth
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground allspice
• 0.25 cup chopped fresh parsley, or as desired

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.