December 4, 2018
Prep the leeks:
Cut the green tops off of the leeks.
Then slice the stalks lengthwise through the center.
With the roots still attached wash the centers to remove any grit.
Now cut off and discard the roots, then roughly chop the cleaned stocks.
For the soup:
Add the chopped leeks, cauliflower and remaining ingredients to a large dutch oven or soup pot.
Place over medium-high heat and bring to a simmer.
Lower the heat, cover and simmer for 20-25 minutes, or until the cauliflower has softened.
Once the cauliflower is soft, use an immersion blender to blend the soup until it is smooth and creamy. You can also transfer the soup to a regular blender and blend it in batches.
Taste and adjust seasonings if needed.
Serve immediately with optional toppings.
This recipe has been taken from Where You Get Your Protein, for more see here: https://www.whereyougetyourprotein.com/cauliflower-leek-soup/
1 large head of cauliflower, roughly chopped
2 leeks (1 bunch)
6 cups vegetable broth
2 Tablespoons nutritional yeast
1 and 1/2 teaspoon onion powder
1 and 1/2 teaspoon garlic powder
1 teaspoon dried thyme
1 bay leaf
Himalayan pink salt to taste (I use about 1 and 1/2 teaspoon with a low sodium broth)
Pepper to taste
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