A cruciferous, dairy-free and generally more giving version of the classic leek and potato number. Less gluey, lower GI, more nutrients.
Cook, gently in coconut oil, with bay leaf and a little butter (optional).
Set aside a handful of the cooked leeks before adding
one small or half a large head of chopped cauliflower
3 peeled garlic cloves and
3 cups of good-quality vegetable stock or bouillon.
Simmer ‘til the cauliflower is soft. Blitz and season before garnishing with remaining leeks, a drizzle of olive oil and maybe even some chopped chives.
Perfect with a slice of Life Changing Loaf. I swirled some leftover kale soup through mine. Yes, I was feeling fancy. x