With so many cool days ahead of us, Monday mornings are my go to day to cook up a fresh batch of soup for the week. One of my favourite soup dishes is cauliflower, and i’ve enjoyed cooking with coconut lately so I decided to try something different.
This soup is another quick recipe and of course if you don’t like coconut milk just swap it for a small amount of cream.
1 whole cauliflower Chopped
8 Small potatoes halved
1 Leek Chopped
2 Litres Vegetable stock (Organic, Gluten Free)
2 Litres Water
2 Cloves of Garlic chopped
1 Can Organic Coconut Milk
1 Tbl spoon coconut oil
Heat a Tbl Spoon of Coconut oil in a large pot
Add chopped leek and garlic and soften
Add chopped cauliflower and potato and brown slightly.
Add vegetable stock and water and bring the pot to boil.
Once boiling bring the temperature down to simmer for 20 minutes.
Once the vegetables have softened use a stick mixer or blender, and blend together until a fine consistency.
Add coconut milk and stir through. If needed add a pinch of salt, however it’s not really needed with this recipe.
Serve the soup with a garnish of coriander, bacon crumb or even toasted almonds.
I love mine with a bacon crumb on top it adds such a nice burst of flavour. Snuggle up with your favourite tv show, a warm blanket and put the fire on and enjoy! This is such a nice twist on a classic leek and potato soup, I really enjoyed this one.
Let me know if you have any questions or suggestions, id love to hear your feedback too!