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A ridiculously easy and delicious soup that is a family favourite. My daughter asks for this regularly.. winter or summer.

Cauliflower and leek. Slice white parts of 1 to 2 leeks (retain green tops to add to your next batch of homemade stock). Sauté in 1 tablespoon of coconut oil Chop 1 whole cauliflower,. I include the leaves and stalk, so nothing goes to waste. Add 2 to 4 cups of chicken stock, then add enough water to just cover. Simmer until cauliflower is soft (about 20 minutes). Blend and season to taste with salt and pepper. I like to throw a handful of mixed sprouts on top for freshness and extra nutrients.

If you aren’t eating low carb, you can add 2 to 4 potatoes to this recipe.


Health Benefits

Cauliflower is part of the brassica family, which is wonderful for supporting liver detoxification (but don’t overdo the brassicas if you have suboptimal thyroid function). Leeks are a prebiotoc food, which feed the beneficial bacteria in the gut. And sprouts are packed full of vitamins and minerals and..well ..they’re just yummy!!