Potato leek soup is a classic. I admit, I love it too, but my stomach doesn’t always do well with white potatoes. So to cut the carbs and increase the nutrient density of this fantastic combo, I have substituted cauliflower.
It’s just as good as the original, but loaded in antioxidants and vegetables. I also left out any heavy cream and just let the cauliflower be the star of the show. And boy is it good.
I topped mine with some leftover roasted veggies and salted sprouted seeds, but this is all optional. Throw whatever you like on top.
No Potato Leek Soup
- 3 tbs Kerrygold or grass fed butter Vegan, sub extra virgin olive oil
- 2 heads cauliflower, cut up
- 2 leeks, washed and sliced use both white and green parts
- 4 cloves garlic, peeled and minced
- 2 bay leaves
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 3-4 cups water or vegetable broth or bone broth
- roasted veggies, various for topping
- salted sprouted seeds for topping
- Saute leeks in butter or oil until soft. Add garlic and cook until fragrant.
- Add cauliflower, seasonings and water or broth. Bring to a boil, cover, and turn down to a simmer for 20 minutes or until tender.
- Transfer to a blender and blend until smooth. Add more water or broth until desired consistency reached. Season with salt.
- Top with roasted seeds or roasted veggies of your choosing