A little variation on the classic potato and leek soup. By replacing potatoes with cauliflower, the soup becomes lower in carbs, if that's something you're watching. Otherwise, it's just a different twist to it.
INGREDIENTS
2 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups water
2 tsp Veggie Broth powder from Organika
Sea salt and pepper to taste
Avocado oil
STEPS
1. Heat oil in a large pot over medium heat. Add leeks, cauliflower and garlic. Cook and stir for about 10 minutes.
2. Add the water and broth powder and bring to a boil. Reduce heat, cover & simmer for about 40 minutes.
3. Remove soup from heat and carefully pour into a high-speed blender. Blend until smooth. Season with salt & pepper.
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