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.
5 ingredient pureed heaven. Seriously, I love soup. I make a lot of pureed vegetable soups in the fall because they are nutrient dense, comforting and filling without weighing you down. They are easier on your digestion than whole vegetable soups too. Plus there’s something about the blending of ingredients that is just divine. This is one of my go-to soups. Do you use leeks? I think they are often overlooked at the grocery store and farmer’s markets but they are a pretty incredible food. The leeks really shine in this soup so let’s talk a little more about them. Leeks are a tall mild allium that have one bulb at the end…