Kat's Cauliflower Leek Soup

Kat's Cauliflower Leek Soup

4
KatherineC 0

"Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then combined with low-fat coconut milk and spices in this basic cream of cauliflower soup."

Ingredients

55 m {{adjustedServings}} servings 274 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
  2. Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
  3. Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
  4. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  5. Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.
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Reviews

4
  1. 4 Ratings

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I loved it! I omitted the potato all together and didn't puree all of it. It was fantastic! Thank you. Also I didn't have allspice, so I sprinkled a bit of cinnamon and clove.

I didn't have any leeks on hand, so I used 1/2 of a package of green onions instead. Other than that, I followed the recipe. I like the flavors of this soup. Mine turned out a little bit too thi...

The kids and I found this to be bland. I dirtied a lot of pots, dishes and blender to have a ton of mediocre soup leftover. Will not be making this again.