Leek Cauliflower Soup
Creamy, vegan soup made from cauliflower and leeks. This pureed soup tastes incredibly rich with no added dairy. Gluten-free and totally delicious!
Lentil De Provence Soup
Gluten-Free | Vegan
Ingredients:
2 lb leeks, washed, white parts sliced thin (light green parts are ok too)
¼ cup olive oil
Large pinch of kosher salt
1-2 quarts vegetable broth
2 heads cauliflower, rough chop, green leaves removed
Salt & pepper, to taste
1 can coconut milk, optional*
2 tablespoons chives, sliced
Procedure:
Slice leeks into thin pieces. Heat a large pot over medium high heat. Once hot add the oil swirling to coat the bottom of the pan. Add the leeks and a big pinch of salt. Lower heat and let leeks cook for about 20 minutes or until tender.
Then add cauliflower pieces. Then add vegetable broth, increase the heat to high to bring to a boil. Once boiling, immediately lower heat, cover, and simmer for about 25 minutes, until the cauliflower are soft.
Turn off the heat and let cool slightly. Puree the mixture with an immersion blender until smooth. Adjust seasoning to taste with salt & pepper. Season with salt & pepper. Adjust seasoning if needed. Garnish with chives.
*If needed stir in 1/2 the can of coconut milk- it may be creamy without it pending the size of the cauliflower heads.