Cauliflower and Leek Soup
Delicious and flavourful this soup is comforting and warm – swap out the ghee for coconut or rice bran oil for a vegan option.
Cauliflower and Leek Soup
Smooth cauliflower soup with leeks and garlic
Ingredients
- 80 grams ghee
- 2 leeks (large)
- 2 onions (large)
- 10 cloves garlic (crushed)
- 2 heads cauliflower
- 4 teaspoons chicken stock powder
- 2 litres water
- 1 teaspoon cooking salt
- ½ teaspoon ground white pepper
Instructions
- Cut leeks into 5cm lengths, separate layers and wash well. Slice onions into half rings. Chop garlic into slices or crush. Break apart cauliflower roughly into florets.2 leeks, 2 onions, 10 cloves garlic, 2 heads cauliflower
- In a large stainless steel pot (so you can blend with a stick blender later) melt the ghee.80 grams ghee
- Sauté garlic, onions and leeks in ghee until softened.
- Add cauliflower florets, chicken stock, salt, pepper and water.4 teaspoons chicken stock powder, 2 litres water, 1 teaspoon cooking salt, ½ teaspoon ground white pepper
- Bring to a boil and cook until the cauliflower is soft.
- Blend well with a stick blender in the pot.
- Cook on very low heat, with the lid slightly off the top of the pot. Watch out for large boiling bubbles!
- Add water to serve to desired consistency.
- Optional: Add ½ – 1 teaspoon of curry powder or 2 teaspoons of turmeric to taste.
Nutrition
Calories: 157kcalCarbohydrates: 14gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 599mgPotassium: 528mgFibre: 4gSugar: 5gVitamin A: 372IUVitamin C: 75mgCalcium: 68mgIron: 1mg
