5-Ingredients-or-Less Recipe | Dairy Free | Gluten Free
There’s nothing more comforting than a second serving of hot soup. Cauliflower and leek soup is not your typical soup.
It’s thick but not chunky. Creamy but not too rich and greasy. It even has detoxifying powers, perfect for cleansing during the cold winter days.
It’s also low in calories, but who’s counting. I sure don’t!
So, yes, you can go back for seconds.
When it comes to soup, I like to make an enormous pot and eat it again later on in the week. Cook once, eat twice. It just makes life easier, ya know?
And let me shine some light on the secret ingredient of the day…
Leek: a giant green onion with attitude
I used to see this vegetable all the time on the competition shows like Iron Chef. It seemed intriguing but I was too shy to approach it. The more I spent time in the kitchen, the braver I got. One day I just grabbed one and guess what? It sat in my fridge for a few weeks. And rotted away. (slaps forehead)
I tried it again and this time with the help of Pinterest, I gathered many recipe ideas. The potato and leek combination kept popping up. However I wanted eat something with more cleansing power so I used cauliflower. It was the perfect substitution.
Since then, leek has become one of my favorite ingredients for soup.
Leeks are really just green onions with an attitude. They’re bigger, bolder, prettier, and have a sharper flavor.
But don’t worry, they are actually sweeter and so easy to cook with! They resemble green onions so you can treat them the same way.
The health benefits of leeks have been known for centuries:
- phyto-nutrients (anti-cancer)
- anti-inflammatory (prevents disease and illness)
- dietary fiber (digestive health)
- minerals (potassium, iron, magnesium, calcium, manganese, phosphorous; vitamins A, C and K, folate)
- detoxifying (helps rid body of toxins)
How to prepare leeks
The edible parts of the leek plant are the light green stalk (or stem) and its white bulb. Most people throw away the rest of the green part because it’s fibrous and thicker in texture. I don’t like to waste any food and since the green part still contains nutrients, I like to either throw them in miso vegetable soup or juice them with carrots.
- Cut the the leeks at the light green stalk. Slice them in half (like in the picture).
- Rinse thoroughly under running water. This is where dirt usually hides!
- Dice or mince the stalks.
- 1 tablespoon coconut oil (or olive oil)
- 1-2 leeks, chopped
- 1 head of cauliflower, chopped
- 3-5 cloves garlic
- 6 cups vegetable broth (or 2 cups water, 4 cups broth divided)
- sea salt and pepper to taste
- optional: ½ cup almond milk OR 1 medium Russet potato (either one will give you that creamy consistency
- (Method #1)
- Heat the oil and saute garlic for about 2 minutes. Throw in leeks and saute for another 2 minutes, until cooked.
- Pour in the vegetable broth and cauliflower. (and potato if you wish)
- Bring the mixture to a boil. Reduce heat, cover, and simmer 30-45 minutes until cauliflower is tender and soft.
- Turn off heat. Blend the soup with an immersion hand blender. Season with salt and pepper. Mix in the almond milk and blend. Add more liquids if it's too thick.
- (Method #2)
- To really bring the flavors out, roast the garlic, cauliflower and leeks in the oven for 20-25 minutes at 400 F.
- Transfer to a pot and add in liquids. Blend with immersion blender.