So here we are, at the trickiest season when it comes to food! On one hand we are full of motivation to start eating healthier, work out more and get back in shape after the ever overindulging holiday season. On the other hand, the cold temperatures and the short days make every cell in our body
Scream for comfort carbs!!!
So in an attempt to satisfy both urges, get back in shape, and feel warm and fuzzy on the inside I came up with this Cauliflower leek soup, a healthier spin on leek and potato soup.
We all know the cauliflower is very low carb, high fiber and very nutritious but in texture and taste it can resemble the good old-fashioned potato. The secret to this recipe is really the caramelization of the leeks, they need to be perfectly browned to release the flavor, but not burnt.
The rest is very simple.
1 small cauliflower
4 leek stems
2 cloves of garlic
1 cup Coconut milk
Coconut oil for browning
1 teaspoons coconut sugar
2 liters of water.
Cut the cauliflower into medium size pieces and boil in salted water until just a bit softened. Turn the water off and leave on the stove, do not drain!
Chop the leeks and garlic. They don't have to be to precise as it is all going to be blended.
Heat coconut oil in a skillet and start the browning. When the leeks soften and become translucent add the teaspoon of coconut sugar. This will allow for a nice and even browning.
When leeks turn a beautiful golden brown color add them to the cauliflower. Add a cup of coconut milk and blend everything using a hand blender.
Turn the soup back on and simmer for 5 minutes.
Serve with freshly chopped parsley and a dollop of Greek yogurt if you're not vegan :)