The fresh cauliflower and leek combination, with the added chicken stock brings out such gorgeous flavours. I tried this recipe as a thickened version with less stock last week and the result was a silky smooth cauli-leek mash. It was heaven on a plate in cauli-mash and really put the spotlight on reversing bad eating habits and incorporating whole foods into a lifestyle change, especially reversing that of the starchy potato variety! For a vegetarian option use home made vegetable stock .
This was a quick easy soup make while supervising the kids' homework and enlisting the elder son to blend the soup with an immersion blender - making it a fun family try out!
This is another Winter low-carb soup treasure you will enjoy with gusto!
Ingredients
1 large cauliflower cut into florets (about 650g)
5 leeks ( white portion, thinly sliced)
1 large or 2 medium onions, chopped
2-3 tblsp ghee or grass fed butter
Freshly ground black pepper and Himalayan or Sea Salt to taste
About 1 litre home made chicken stock
Italian parsley or finely sliced spring onion to garnish
Here's How
- Melt the ghee or butter in a large pot and add the onion and leeks.
- Saute for 10 minutes and add a generous grinding of salt and pepper.
- Add the cauliflower and chicken stock and simmer with the pot lid on for about half an hour until the cauliflower has softened.
- Using an immersion/stick blender, blend the soup well - you may add more stock or water if the soup is too thick but the above ingredient mix worked well to make the perfect soup.
- Garnish with Italian parsley or spring onion and serve
No comments:
Post a Comment