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View Portfolio Get in touchLeek and Cauliflower Soup
Ingredients
- 5 cups chicken stock
- 2 lb thinly sliced leeks
- 1 medium cauliflower, cut into small pieces
- 1 tsp dried rosemary
- 2 tsp dried mint
- 1 tsp salt
Yield: 6 Level: easy
Directions
by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)
TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).
In a large stock pot, pour the stock and place over medium heat.
Add the leeks, cauliflower, mint, rosemary, and salt.
Cover and cook until the cauliflower is just tender, about 15 minutes.
Working in batches, add the vegetable mixture to a blender and blend on high until completely smooth.
Return the blended vegetables to the stock pot and stir well.
Gently reheat if necessary. Serve immediately.