kat's cauliflower leek soup

Ingredients

• Servings: 6
• 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
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup chopped fresh parsley, or as desired (optional)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.