During these cool months we all love the taste of a big bowl of creamy leek and potato soup…however this recipe puts a healthier spin on tradition, still creating an incredibly textured and ‘moreish’ dinner.
Instead of using potato, I have opted to use cauliflower which is rich in Vitamins and Minerals and has anti-oxidant and anti-inflammatory benefits, and which naturally, when cooked and blended it goes creamy.
The other star ingredient is coconut milk which contains several antioxidant compounds which help to protect body cells and tissues from free radicals. Coconut milk provides additional flavor, creaminess and good fats.
And of course, if you like to have some toasted bread to dunk into your soup, rather than a doughy white bread, go for rye quinoa spelt or a soy and linseed alternative.
1 white onion
2 gloves garlic
1 tbsp olive oil
1/2 can organic low fat coconut milk
500ml home made vegetable stock
pinch of Himalayan salt
1/4 tsp cumin seeds
1/4 tsp dried rosemary
1/4 tsp thyme
Heat olive oil in a large pan on medium heat, roughly dice onion and add to the pan with salt, allowing them to soften. Mince garlic and add to pan, cook for a further minute. Wash cauliflower and leeks well , chop and add to pot. Add herbs and spices (cumin seeds, rosemary and thyme), stir well until aromatic. Add the stock and coconut milk, bring to the boil. Turn the heat down and allow to simmer for 25 minutes. Allow to cool before blending.
Serve topped with fresh parsley, chilli flakes, black pepper and a little drizzle of olive oil if desired.
Absolutely perfect for those days when you want lighter meal that is still substantial to nourish your body and keep you feeling nicely satisfied .