This is a dairy free recipe. I’ve had this soup made with milk and heavy cream as well and other than the consistency being a bit thicker using dairy, it honestly tastes identical!
What you will need:
3 teaspoons olive oil
1 organic cauliflower bunch
1/2 cup leeks, roughly chopped
2 tablespoons organic garlic, peeled and minced
2 cups unsweetened coconut milk
2 1/2 cups vegetable stock
1 teaspoon sea salt (additional to taste)
Optional amount black pepper to taste
1. Heat oil in a large pot. Add cauliflower, garlic, and leeks. Sauté and stir occasionally, until cauliflower has started to brown.
2. Add the coconut milk and vegetable broth, simmer for 30 minutes.
3. Add salt and pepper before placing in a blender, mix until smooth. You can do this in small batches, assuming of course, that your blender isn’t large enough for a full pitcher of margaritas 😉
4. Return to the pot or simply pour into serving bowls and enjoy!
I am trying a low carb inspired way of life (again) so instead of bread, I paired this with Stonefire Naan Dippers.
Check back for more recipes (should I feel the urge to displace my husband as head chef of our home) and details of our upcoming trip to Scotland!