Creamy leek soup

Author: WildAJA

Evaluate:	1
Difficulty:	1

Ingredients:

Number of portions: 4

3 Cup(s)

leeks, dark green ends removed, roughly chopped (2 large leeks)

medium-sized cauliflower, chopped (4-5 cups)

1 Cup(s)

onion (1 medium)

4 Cup(s)

chicken broth

1 Cup(s)

coconut milk

1-2 Tablespoon(s)

coconut oil

Acc. to taste

Salt and pepper

Preparation:

Preparation time: 15-30 min.

Wash the leeks well. Hold under running water and separate the leaves, rinsing well. Cut off the top 1/3 of the leek and save that for making stock. Chop the leeks roughly. Add to a large soup pot.
Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.
Add the onions, chicken broth, coconut oil to the pot.
Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.
Allow to cool, then puree until smooth using a blender. Be careful: You may need to do two or more batches so the blender doesn’t overflow.
Season with salt and pepper to taste

Author: WildAJA

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