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Leek and Cauliflower Soup


  • 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

Total Time: 25 min Prep: 10 min Cook: 15 min
Yield: 6 Level: easy


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.


This recipe does not contain many non-starchy vegetables or any nutrient-dense protein. It is highly recommended that you drink a green smoothie and enjoy a serving of nutrient-dense protein before eating this dish to maximize your SANEity.