Creamy Cauliflower Leek Soup (AIP)

This soup is deceptively simple. Simple is good. However, don't think it is short on nutrition or flavour.

Full of healing bone broth, cauliflower, and leeks, this creamy soup packs a nutritional punch. The flavour is simple and hearty, making a delicious, soothing soup enjoyed on its own. It really shines when you add toppings, though. It makes a great base to use up leftover protein, cubed avocado, baby spinach, fresh herbs, sprouts, really whatever your heart desires! Try pairing it with my Herbed Dinner Bead Rounds for a complete meal.

I love using my Instant Pot for this, but stovetop works just fine! You'll see instructions included for both methods. Now go whip up a batch of this yummy soup - it's just too easy!

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Creamy Cauliflower Leek Soup

Yield: 6 servings

Equipment: blender or immersion blender; Instant Pot optional.

Ingredients

• ​1 lg. head of cauliflower, chopped roughly
• 2 leeks, sliced
• 4 cups bone broth
• 1 cup coconut milk (thick, canned)
• 1 Tbsp. oil
• 1 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. dried dill
• 1 tsp. onion powder
• 1 Tbsp. nutritional yeast

Method

• ​Sauté the leeks in the oil until starting to brown - over med. heat in a large soup pot. Or on sauté function if using an Instant Pot.
• Add all remaining ingredients except for the coconut milk. Cover pot and simmer until the cauliflower is soft. Or, if using an Instant Pot, cook for 10 min. on manual pressure cook mode.
• Add the coconut milk & blend smooth, either with immersion blender or by transferring to a stand blender. Adjust spices to taste (if desired).
• Serve hot with your favourite toppings. {I suggest shredded chicken, a drizzle of olive oil, a sprinkle of pink salt, & chopped cilantro.}

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Tip: To make coconut free, substitute 1 cup extra bone broth for the coconut milk & slowly add 2 Tbsp. olive oil while blending (for extra creaminess).

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