Cauliflower Leek Soup
Quick, easy, veggie loaded coconut cream soup!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 3 servings
Calories: 348kcal
Cost: $6
Sheet pan
soup pot
cutting board
knife
Immersion blender
- 1 head cauliflower broken into florets
- 1 yellow onion sliced
- 2 leeks chopped, chop off bottom part and use the green part
- 1 tsp paprika omit for AIP
- 1/2 tsp sea salt
- 1 tbsp garlic powder
- 1/4 cup avocado oil
- 1 tbsp apple cider vinegar
- 1 lemon juiced
- 1 tsp sea salt
- 1 tsp black pepper omit for AIP
- 6 cups bone broth veggie broth is good for vegan
Preheat the oven to 400 degrees F. Chop the onions, leeks and cauliflower and spread them out on the baking sheet with the oil, salt, pepper, and paprika. Make sure to rub the mixture all over. Roast the vegetables for 30 minutes. Once the vegetables are done place them in the stock pot with the remaining ingredients. Bring to a simmer and mix occasionally for 20 minutes. Use an immersion blender to break apart the veggies. Serve with fresh herbs and optional red pepper flakes.
Storage: This recipe can be stored in an air tight container for up to 5 days in the refrigerator. It can also be stored in an air tight container for up to one month.
Nutrition: The nutrition for this recipe is an estimate and calorie count is not guaranteed. It is based on 3 servings.
Servings: This recipe should yield 3 servings.
Serving: 1bowl | Calories: 348kcal | Carbohydrates: 27g | Protein: 23g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 1415mg | Potassium: 831mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1053IU | Vitamin C: 123mg | Calcium: 101mg | Iron: 3mg