Cauliflower Leek Soup
Posted on November 23, 2015 by Dr. G
The benefits of cauliflower are amazing! It has cancer fighting agents, reduces evil inflammation, contains high levels of Vitamin C and Zinc to help fight the flu AND healthy doses of omega-3 fatty acids. (See this week’s blog post about the importance of omega-3.)
Sometimes, a warm bowl of soup is just what the soul needs and this great recipe nourishes the body!
Servings: 4
Ingredients
- 1 head cauliflower
- 2 leeks
- 1 onion
- 4 garlic cloves
- 2 tsp fresh thyme
- 2 tablespoons olive oil
- 1 lemon, juiced
- 4 cups water
- ½ cup toasted almonds
- 1 tsp chili powder
- Salt and pepper to taste
Directions
- Chop the cauliflower into small pieces.
- Roughly chop the leek and rinse clean.
- Dice the onion.
- Mince the garlic.
- Add the olive oil to a large pot over medium heat.
- When the oil is hot, add the onion and let it sweat down for a few minutes.
- Add the garlic and chili powder.
- Once the onion is cooked down and you can smell the garlic, add the cauliflower and leek.
- Let everything fry together for a few minutes, stirring occasionally.
- Add the water, lemon juice, thyme and almonds. Save some almonds for garnish.
- Let everything boil together for about 5 minutes or until the vegetables are tender.
- Carefully blend using an Immersion blender or blender of choice.
- Ladle the soup into a bowl and garnish with fresh thyme sprigs, leeks, and toasted almonds.
Buon appetito!