All about Jess + Dairy Free + Easy Healthy Recipes + Gluten Free + Side Dishes/Salads + Vegan

Creamy Cauliflower and Leek Soup

21 September 2015

There is nothing like a hot bowl of homemade soup to soothe and rejuvenate. This is a recipe I created recently that led to a fun new discovery – crushed Brazil nuts taste like breadcrumbs! Give this recipe a try as a delicious Meatless Monday lunch.

Ingredients

Serves: 6

  • 1 leek, finely chopped
  • 3 tablespoons virgin organic coconut oil
  • 2 cauliflower heads, chopped coarsely
  • 4-5 cups vegetable stock
  • 1 cup Brazil nuts
  • 1 teaspoon Himalayan salt, plus ground pepper to taste
  • For topping:
  • 1 tablespoon virgin organic coconut oil
  • 1 cup purple cauliflower, chopped
  • 1/2 cup Brazil nuts, chopped

 

Method

  1. In a large soup pot, heat the coconut oil. Once melted, lightly fry leek and 1 teaspoon salt.
  2. Once leek is golden (after about 10 minutes), add the cauliflower pieces and the stock, and bring to a boil.
  3. Cover and simmer for about 20 minutes.
  4. Once the soup is ready, add the Brazil nuts and use a hand blender to finely puree the mixture. Add extra salt and pepper to taste.
  5. For the topping, fry cauliflower pieces in coconut oil until crunchy. Top each bowl with cauliflower and chopped Brazil nuts.

 

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