I love the traditional potato and leek soup. It’s a great cool and cold weather comfort food. But white potatoes aren’t necessarily approved for the Paleo lifestyle. Cauliflower is the obvious, and healthier substitute, thanks to its mild, yet slightly peppery flavor. Full-fat coconut milk is substituted for any dairy product used in the original, which makes it work for those with lactose intolerance issues. Even better, it’s easy to make and tastes amazing. Enjoy!
Paleo Creamy Cauliflower and Leek Soup
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Serves: Serves 4 to 6
- 2 T Extra virgin olive oil or coconut oil
- 2 Leeks, white and light green parts only, washed, cut lengthwise, then sliced
- 1 Medium onion, diced
- 3 Garlic cloves, minced
- 1 t Thyme
- 1-2 medium Bay leaves
- 1 medium-sized Cauliflower, core removed, and chopped (about 4-5 cups)
- 4 C Chicken broth, unsalted or lower sodium
- 1 C Full-fat, unsweetened, Coconut milk (see note below about use)
- Salt and pepper to taste
- In a large soup pot over medium heat, heat oil till shimmering.
- Add onions and leeks and saute until tender, about 4 to 6 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add cauliflower, chicken broth, and bay leaves to pot. Season with salt and pepper.
- Bring to a boil, then reduce to a simmer for about 20 minutes or until the cauliflower is tender.
- Remove bay leaves and discard.
- Stir in coconut milk and heat through.
- Puree soup using an immersion blender, or a conventional blender in batches, for a creamy consistency
- Season with additional salt and pepper to taste, as necessary.
- Green onion
- Coconut milk should be shaken well in the can. Once opened it should stirred thoroughly for a milky consistency.