I had a friend over the other night for dinner, we cooked up some fresh zucchinni salad with tender sweet pork ribs. Very tasty indeed! While we didn’t have any leftovers of that good stuff. She did leave a head of cauliflower. I thought it would be nice and nourishing in a soup with a leek I got at the market the other day. It was surprisingly good! I’ve made a cauliflower soup in the past that tasted “really” healthy, like dirt healthy. This one has much more flavor and a sweet and smooth texture. I love the soft yellow colour it has after being blended. Serve it up with a salad or thin crust pizza or just by itself for a light lunch.
yieldsApproximately two 16 oz Mason Jars
prep time15 minutes
cook time15 - 20 minutes
one headcauliflower, chopped roughly
two stalkscelery, chopped
2 Tbscoconut oil
3 tspdried thyme
32 oz.organic vegetable stock
sea salt & pepper to taste
- In a large ceramic pot, add coconut oil and heat for about 30 seconds.
- Add in leeks and celery. Saute until soft, about 5 minutes.
- Add boullion cube, cauliflower, bay leaves, thyme and the vegetable stock (if I don’t have any homemade stock on hand, I’ve found Pacifico is reasonably priced and has a good balanced flavor - plus you can buy it organic).
- Bring this up to a boil, turn down to medium and simmer for 15-20 minutes.
- Remove from heat and discard bay leaves.
- Using an immersion blender, set on low. Pureé soup until it has reached a consistency you like. Feel free to add a bit of water if you find it too thick.