Yummy creamy cauliflower and leek soup! This recipe is so simple to make and the flavour is deliciously simple. I love that it tastes great cold so it is really useful to have leftovers in the fridge to eat on the run. This soup also makes an excellent, nutritious base or thickener for other recipes adding a rich creaminess without altering the flavour of the recipe.
2 tbsp coconut oil (or olive oil if you prefer)
1 brown or red onion, chopped
Himalayan salt and ground pepper
3 cloves of garlic, chopped or crushed
1 leek, sliced
1/2 full bunch celery or about 6-8 full stalks
1 1/2 cups water
2 cups coconut milk (you can use any sort of milk you prefer)
heat oil in heavy based pot on medium to high heat
saute onions until well cooked through and season with salt and pepper during cooking to bring out their natural sweetness.
add in garlic, leek and cook for further 2 minutes stirring
add in celery and cook for further 2 minutes, stirring through the onion mixture thoroughly through the celery to combine the flavours
add in water and deglaze the flavours from the bottom of the pan
add cauliflower and reduce heat to low. Cook slowly for approximately 15 minutes until cauliflower is just tender.
place cooked soup into a blender and pulse just until all ingredients are blended. The soup will be quite thick.
Add in enough milk to suit your preference of consistency.
Serve hot and top with your favourite ingredients. Some options include sliced chicken or bacon, drizzle with oil and coriander, spring onions.
This soup is delicious cold on the run.
You can also add more oil and protein powder into a single serving to transform it into a complete meal. I add an extra tbsp of coconut oil and 1 heaped tsp of protein powder.