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.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
274 Calories
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.
Ingredients
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon ground black pepper
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
¼ cup chopped fresh parsley, or as desired (Optional)
