Posted in Fresh Fridays on Nov 14,2014
This soup is light and nutritious while still feeling creamy and decadent. Great on it’s own or paired with crusty bread, it’s similar to potato leak soup but much lower in carbs and this version only contains nutritious fat from coconut. Make a large batch of this and enjoy throughout the week, it is perfect to have the week before Thanksgiving, lending balance to the high calorie foods that come with the holiday.
Creamy Cauliflower Soup
1 Tbsp. coconut oil
1 medium yellow onions, diced
2 stalks fresh leeks, thinly sliced
1 1/4 tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. ground cardamom
generous amount of fresh ground black pepper and sea salt to taste
sprinkling of crushed red pepper flakes
5 garlic cloves, minced
4 1/2 cups chicken or vegetable broth
1 large head of cauliflower, roughly chopped to the same size
1 cup canned coconut milk
1 Tbsp. apple cider vinegar
fresh grated parmesan cheese
In a large soup pot, heat the oil over medium-low. Add all ingredients up to garlic, Saute, stirring occasionally until the onions and leeks become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.
Add the broth an cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.
Remove from heat and transfer carefully to a blender, or use a blending wand in the same pot. Blend until silky and smooth.
Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn’t boil
Serve hot and topped with fresh ground black pepper and a sprinkle of parmesan, if you like.
recipe modified from www.produceonparade.com
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