Instead of thickening a soup with flour, how about Cauliflower? Not only is Cauliflower gluten-free, a wholefood and has almost zero carbohydrate content, it tastes great. In this recipe, we will puree the Cauliflower with some Leek so make a delicious base for this amazing soup.
1 x Whole Large Cauliflower
- 1 x Large white Onion
- 1 x Large Leek
- 2 x Medium Sweet Potato (Kumara)
- 8 x Cloves of Garlic
- 1 x 400ml Can of Coconut Cream
- 3 Tsp Nutmeg
- 3 Tsp Mixed Herbs
- Coconut oil to add to the pan
- Fresh Cilantro
Roughly peel and cube sweet potato into 1-inch cubes. Roast these in a frying pan lightly in coconut oil until soft. Place aside. Roughly chop cauliflower and leek and place aside. Finely chop garlic and onions and add to a pot with hot coconut oil. Saute for 2-3 minutes while adding the nutmeg and mixed herbs. Add the cauliflower and leek along with 1 liter of pre-boiled water. Allow to simmer for 20 minutes or until soft.
Extract 2 cups of leek and place with the sweet potato to add into the soup later.
Add coconut cream to the pot and then blend cauliflower, leek and coconut cream until smooth and creamy. Add back into the pot along with cubed sweet potato and remaining leeks and heat through.
Serve with sprinklings of cilantro.
Delishimo! Enjoy my son Kyles favorite soup!