Cream of Cauliflower and Leek Soup |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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We love these warm cream soups during the winter, they are definitely a comfort food. I didn't want to use potatoes in my soup due to the starchy content, so thought I'd come up with a soup that uses a different vegetable that is often substituted for potato in raw recipes. This soup is very tasty and would go great with a piece of home made bread or crackers. Ingredients:
1 tablespoon olive oil |
3 leeks (white and light green washed and sliced in 1/4 inch pieces) |
1 large yellow onion (chopped) |
1/2 teaspoon sea salt |
2 large garlic cloves (minced) |
1 large head cauliflower (flowerettes separated) |
4 cups vegetable stock |
2 -3 teaspoons rosemary (fresh leaves) |
1/4 cup masala wine |
1 (14 ounce) can light coconut milk |
1/2 teaspoon cumin |
Directions:
1. Using a 4 quart sauce pan, heat the olive oil over medium heat.
2. Add the cleaned leeks, onion and sea salt.
3. Sauté these together for 5 minutes or until the onions are translucent.
4. Add the garlic and stir well for about 1 minute.
5. Add the cauliflower and vegetable stock. Cover and bring to a boil.
6. Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
7. Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
8. Add the coconut milk. Puree, add the rosemary and cumin and blend again.
9. Taste your soup and add more salt if you feel it needs it.
10. This soup is best eaten warm, so when you reheat it don’t boil it.
11. Bon Appetit.
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