Roasted Cauliflower and Leek Soup
This roasted cauliflower and leek soup is great for keeping you warm without that heavy “I ate too much food” feeling. It’s filling but light with a very decadent taste due to the white truffle oil. If you want to be adventurous add some cayenne pepper to kick up the heat. This soup is also high in Vitamin C and leeks are abundant in anti-inflammatory properties, which makes this soup great if you are fighting a cold or the flu. – Kara, The Accidental Chef
Serves 6
Ingredients:
- 1 head of cauliflower
- 2 big leeks or 3 small leeks sliced
- 2 tsp of rosemary
- 6 cloves of garlic minced
- 2 tablespoons of avocado Oil
- 2 cups of low sodium vegetable broth
- 1/2 tsp of black pepper
- 1 1/4 tsp of garlic powder
- Garlic Salt
- 1 cup of unsweetened coconut milk
- 1 tablespoon of fenugreek powder also known as Methi Powder * You can leave this out if you cannot find it!
- 1 tablespoon of white truffle oil
Directions:
Preheat oven to 375 degrees.
Cut and break the cauliflower into bite size florets.
Place them onto a baking sheet and drizzle them with the avocado oil.
Sprinkle them with black pepper and garlic salt, 1 tsp of rosemary and 1/4 tsp of the garlic powder on the cauliflower.
Roast for 30 minutes.
In a Dutch oven, heat and sauté the sliced leeks (green and white parts) with the minced garlic in the avocado oil until the leeks are soft.
Add the black pepper, rosemary, garlic powder, the roasted cauliflower, fenugreek powder, and broth.
Partially cover and turn the heat to medium high for 3-4 minutes, occasionally stirring.
Remove from heat.
Add the coconut milk and pour into the food processor. Blend until fully pureed.
Add the white truffle oil and serve.
Now I like to leave some of the sliced leeks out of the process so I can sauté them separately and add them in for a garnish at the end but that is up to you.
Servings: 6 | Calories per serving: 138 | Fat: 8.1 g | Carbs: 14.1 g | Net Carbs: 10.7 g | Protein: 4.1 g
