Dairy Free,  Detox,  Dinner,  Gluten Free,  Paleo,  Soup,  Vegan,  Vegetarian,  Whole 30

No Potato Leek Soup (GF/DF/V/Paleo)

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

Gluten Free Dairy Free Paleo Goodness
5 from 3 votes
Course Soup

Ingredients
  

  • 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

Optional

  • roasted veggies, various for topping
  • salted sprouted seeds for topping

Instructions
 

  • 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

Notes

Recipe by Liz at https://www.thenutramom.com

4 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




%d bloggers like this: