Description
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.
Ingredients
- 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
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ cup chopped fresh parsley, or as desired (Optional)
Instructions
- 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.
- Stir cauliflower
- carrots
- and potato into leek mixture; cook and stir until the vegetables are tender
- 20 to 30 minutes.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6