In this straightforward cream of cauliflower soup, cauliflower, leeks, potatoes, carrots, and garlic are simmered in vegetable broth before being pureed and mixed with low-fat coconut milk and seasonings.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons extra virgin olive oil
- 3 leeks, cut into 1-inch pieces
- 4 cloves garlic, chopped
- 1 head white cauliflower, chopped
- 2 carrots, peeled and chopped
- 1 large potato, peeled and cut into cubes
- 1 (32 ounce) carton low-sodium vegetable broth
- 1 (15 ounce) can light coconut milk
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ cup chopped fresh parsley, or as desired (Optional)
Instructions
- Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
- Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
- Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
- Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.
Reviews
Delicious! I used a sweet potato and chicken broth. Also added a diced up chicken breast and white pepper. So good.
I subbed a half cup of milk and a bit of heavy cream for the coconut milk and lots of black pepper. bon
The kids and I found this to be bland. I dirtied a lot of pots, dishes and blender to have a ton of mediocre soup leftover. Will not be making this again.
I loved it! I omitted the potato all together and didn’t puree all of it. It was fantastic! Thank you. Also I didn’t have allspice, so I sprinkled a bit of cinnamon and clove.
I didn’t have any leeks on hand, so I used 1/2 of a package of green onions instead. Other than that, I followed the recipe. I like the flavors of this soup. Mine turned out a little bit too thick for our liking (maybe due to the size of my cauliflower & potato). I will probably thin it out a bit with some additional stock before serving it tonight. Tasty soup – thanks for the recipe!
I followed the recipe until I got to the end and then I had saved about 1 cup of the mixture till I pureed the rest then I added it to the final mix as I prefer to have some of the vegetables in the soup. Was very good loved the combination of the cauliflower and potatoes compared to just potatoes. will make this again especially in the winter. I might next make it with sweet potatoes.