Creamy Leek and Cauliflower Soup
"Potato leek is a classic, but I am carb-conscious, so I ditched the potato and used cauliflower instead, and it was awesome! It is smooth and creamy. You don’t even miss the potatoes. So, during the holidays, if you are looking for recipes that won’t make you gain 5 lbs this works great!"


Prep time 10mins
Cook time 30mins
Serves or Makes: 8


  • 3 tablespoons extra virgin olive oil
  • 2 large leeks, root and tough dark green tops removed, cleaned and medium chopped
  • 2 stalks celery, cleaned and medium chopped
  • 3 cloves garlic, finely chopped
  • 1 large cauliflower, cleaned, leaves removed and cut into 2-inch florets
  • 4 cups vegetable stock
  • 2 cups water
  • 2 bay leaves
  • Salt and pepper to taste
  • Crushed black pepper, to taste
  • Finely chopped green onion, for garnish
  • Coconut cream drizzled on top, for garnish


  • Step 1

    In a large soup pot, heat the olive oil over medium-high heat. Add the garlic until the soft about 3 minutes.

  • Step 2

    Add the leeks and celery to the pot and fry until soft about 5-6 minutes.

  • Step 3

    Add the stock, water, cauliflower, and the bay leaf, then bring to a boil.

  • Step 4

    Simmer 30 minutes or until the florets are tender, then discard the bay leaf.

  • Step 5

    Puree the soup in a food processor until smooth.

  • Step 6

    Garnish with cracked pepper, coconut milk and green onions.