Cauliflower and Leek Soup Recipe

The mellow flavors of leeks and cauliflower make this a satisfying soup for lunch or a light dinner. Just a touch of coconut milk gives the soup a creamy texture without a lot of fat.

Ingredients

• 2 leeks (dark stems discarded), coarsely chopped
• 1 medium head cauliflower, chopped
• 2 shallots, chopped
• 3 garlic cloves, minced
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1 russet potato, peeled and chopped
• 4 cups reduced-sodium vegetable broth (gluten free if needed)
• 1/2 cup unsweetened coconut milk
• 1 tsp dried thyme
• Black pepper to taste
• Chopped scallion, for garnish
• Chopped fresh parsley, for garnish

Preparation

• Preheat oven to 400°. In a large bowl, combine the leeks, cauliflower, shallots, garlic, olive oil and 1/8 teaspoon of the salt. On a baking sheet, arrange the vegetable mixture and roast for 25 minutes, or until lightly browned.
• In a large saucepan, combine the roasted vegetables, potato, vegetable broth, coconut milk, thyme and black pepper to taste and bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 10 minutes, or until vegetables are softened. Soup will be thick. Add water to reach desired consistency, if necessary.
• Using an immersion blender (or regular blender), blend the soup until smooth. Season with remaining 1/8 teaspoon salt and black pepper to taste. Garnish with scallions and fresh parsley, if desired.