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–+ servings

Leek & Cauliflower Soup

Today we're making a creamy, dairy free Leek & Cauliflower Soup. Plant based, naturally gluten free, paleo and ketogenic friendly.
5 from 1 vote
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Course: lunch, Soup, supper
Cuisine: American
Keyword: broccoli soup, cauliflower, cauliflower soup, leek and cauliflower soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 54kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 big soup pot
  • 1 blender or immersion blender

Ingredients

  • 1 tbsp avocado oil
  • 3 leeks white part only, roughly chopped
  • 3 cloves garlic roughly chopped
  • 1/2 tsp nutmeg
  • 1 tsp sea salt; more to taste
  • 1 cauliflower chopped into florets; ok to include stalk
  • 8 cups water
  • 1 bay leaf
  • 1/4 cup nutritional yeast
  • garnish with dried chives (optional)

Instructions

  • In a large soup pot, over medium heat add oil. Add leeks and garlic. Cook down 3 minutes.
  • Add cauliflower, nutmeg and sea salt. Stir in. Saute about 10 minutes.
  • Add water and bay leaf. Bring to a boil. Then reduce heat to medium-low, cover pot with a lid and simmer about 20 minutes.
  • Remove soup from heat. REMOVE THE BAY LEAF. Carefully transfer to a blender in batches and puree until smooth. Or use an immersion blender right in the pot to puree.
  • Stir in nutritional yeast.

Notes

Substitute olive oil or coconut oil for avocado oil. 
Substitute cumin or cinnamon for nutmeg.
Substitute a red or white onion for leeks.
Substitute parmesan for nutritional yeast or simply omit. 

Nutrition

Serving: 1cup | Calories: 54kcal | Carbohydrates: 5.8g | Protein: 3.5g | Fat: 2g | Saturated Fat: 0.2g | Sodium: 316.5mg | Potassium: 188.1mg | Fiber: 3.2g | Sugar: 2.5g