Those who know me, know that I absolutely LOVE soup! Since its been getting a bit colder, I will be sharing all of my favourite fall and winter soup recipes! This recipe is SO creamy (even though its dairy free), SO flavourful and SO decadent. Thanks to a little white wine & butter, this soup has such a complex flavour profile that will keep you coming back for more.
Comment below.. what’s your favourite type of soup?!
If I had to pick 3 types of soup.. I think it would be.. cauliflower & leek soup (duh), coconut curry with chicken and an Asian noodle soup with veggies & meatballs.
What you will need:
- sweet potato
- cauliflower
- onion
- leeks
- fresh garlic
- butter
- white wine
- coconut milk
- chicken broth
- garlic powder
- olive oil
- sea salt & pep
- fresh parsley
Creamy Cauliflower & Leek Soup
October 31, 2020
: 10-14
: 10 min
: Moderate
Ingredients
- 8 cups cauliflower into small florets
- 6 cups sliced leek (about 3 stalks)
- 4 cups cubed sweet potato
- 2 1/2 cups chopped onion (1 large)
- 6 cloves garlic
- 4 cups chicken broth
- 1 can coconut milk
- 1 cup white wine
- 3-4 tbsp butter or ghee
- 1 tsp garlic powder
- 1/4 cup olive oil
- 1/4 cup fresh parsley chopped
- 2 tsp sea salt
- 1/2 tsp black pepper
Directions
- Step 1 Start by heating a large pot on medium heat (this makes quite a bit, so ensure the pot is large enough). Allow the butter to melt, then add the chopped onion and sauté for 5 minutes (stirring intermittently). Now add the cubed sweet potato and cauliflower and sauté for another 5 minutes.
- Step 2 When the 5 minutes is up, add in the sliced leek and garlic and sauté for an additional 5 minutes. Now add in the chicken broth, coconut milk, white wine, seal salt, garlic powder & black pepper. Allow this to come to a light boil then reduce the heat to low, simmer for 15-20 minutes.
- Step 3 After 15-20 minutes is up, check the soup to see if the vegetables are at your desired tenderness. Remove half of the vegetables from the soup and set aside in a bowl. Use a hand blender to puree the soup or utilize a blender. While the soup is pureeing, slowing add in 1/4 cup of olive oil (this allows the oil to emulsify, making it super velvety and creamy).
- Step 4 Once the soup is pureed, add back in the bowl of vegetables that were set aside. Garnish with fresh parsley. ENJOY!
