"I love using cauliflower in my soups, smoothies, porridges… you name it! It’s an incredible liver and spleen detoxifier, supporting both phases of liver detoxification."
Creamy Purple Cauliflower, Potato and Leek Soup
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cauliflower
- 4 cup bone broth, or stock of choice
- 2 potatoes
- 1 onion
- 1 leek
- 2 cloves garlic
- 1 pinch paprika
- Salt and pepper to taste
Method
Step 1
Preheat oven to 200C or 400F, chop the cauliflower and potatoes, put in a roasting pan with ghee or olive oil, salt, pepper and paprika. ⠀
Step 2
Roast the veggies for 20 minutes until golden and set aside. ⠀
Step 3
Cut the onion and cook it in ghee or olive oil for 5 minutes. Add leek and garlic and cook for another 5 minutes. Add roasted cauliflower and stock, cover and bring to a full boil over medium heat and simmer for 10 minutes. ⠀
Step 4
Put it in a blender and blend until silky smooth. ⠀ Ladle into soup bowls and sprinkle with your toppings. Enjoy!