Coconut Leek Soup

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Coconut Leek Soup
Loaded with potassium and vitamin C this coconut leek soup is super satisfying. For best results, consume the day you make it.
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Cuisine American
Prep Time 5
Cook Time 20
Servings
servings
Ingredients
Cuisine American
Prep Time 5
Cook Time 20
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Wash the leeks. Remove the dark green portion of the leek. Slice the leeks and wash them thoroughly being careful to remove all of the sand in between the layers.
  2. In a large soup pot, add teh olive oil and set pot over a medium flame. When the pot is hot, add the leeks. Sweat the leeks for 8 to 10 minutes until soft and sweet. Add the garlic and cook for 2 minutes.
  3. Add the chopped cauliflower to the pot. Add the veggie broth. Cover and bring the soup to a boil. Reduce heat and bring to a simmer and continue to simmer until cauliflower is soft.
  4. When cauliflower is soft remove it from the heat and let cool enough to handle.
  5. Add cauliflower mixture to a high-speed blender in batches. Blend until smooth. (Option to use an immersion blender may work too). Return cauliflower soup base to the pot and heat until boiling. Reduce heat and whisk in coconut milk. Season with salt and pepper to taste.
  6. Garnish with fresh sliced green onions and a bit more fresh ground pepper.
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