Name: Caramelised Cauliflower + Leek Soup Recipe
Yield: 3
Ingredients: ½ cauliflower head (or whole head if cauliflower small) cut into small florets; 2 tbsp extra virgin olive oil, divided; 1 pinch unrefined sea salt and black pepper plus more to taste, divided; 1 yellow onion, finely chopped; 1 leek, sliced; 1 cup vegetable or bone broth; 400 ml can coconut cream (1 and 2/3 cups), choose one in a BPA free can; ¼ cup parsley, chopped; 1 tbsp activated almonds, roughly chopped

AuthorVicki ParkerYields3 Servings

Delicious creamy caramalised cauliflower and leek soup. This takes no time at all if you have the vegetable/chicken broth in the freezer and the nuts activate and ready.

Remember if you don't have any broth you can always use a good-quality broth powder. I like to keep a tub of Nutra Organics Vegetable Broth Garden Veggie powder in the pantry for just such occasion.

This recipe is from the newest edition to my recipe book collection - The Food Matters Cookbook. It’s low-glycemic, anti-inflammatory, and contains proteins in the form of chicken stock if you choose this option and almonds. Protein foods contain substances that your body converts into sleep hormones and almonds contain vitamin B6, a nutrient essential for the body being able to make sleep hormones. And bonus, this recipe is excellent for your liver! Cauliflower, as part of the brassica family, enhances liver detoxification processes. And leeks help aid digestion. This is the perfect dish to have at dinner. Remember eating lighter meals in the evening helps the body sleep better. Enjoy!

Ingredients

½ cauliflower head (or whole head if cauliflower small) cut into small florets

2 tbsp extra virgin olive oil, divided

1 pinch unrefined sea salt and black pepper plus more to taste, divided

1 yellow onion, finely chopped

1 leek, sliced

1 cup vegetable or bone broth

400 ml can coconut cream (1 and 2/3 cups), choose one in a BPA free can

¼ cup parsley, chopped

1 tbsp activated almonds, roughly chopped

Directions

Preheat the oven to 180 °C (350 °F) and line a baking tray with parchment paper.

Drizzle the cauliflower with 1 tbsp oil on a baking tray and season with a pinch of salt and pepper. Roast in the oven for 10 minutes.

While the cauliflower is roasting, heat 1 tablespoon oil in a saucepan over medium heat and saute the onion and leek for 3 to 4 minutes or until caramelised.

Add the roasted cauliflower, broth, and coconut cream. Cook for a further 10 minutes. Season with salt and pepper, to taste.

Add all the ingredients to a food processor or blender, or use a stick blender directly in the pot (my preference), and blend until smooth.

Serve topped with parsley and almonds.

Pro Tip - double the ingredients so you have leftovers for another day.

If you find like I often do that you do not have all the ingredients on hand. Never fear.

No leek? Use 2-4 spring onions instead.
No activated nuts? Chop up celery finely and put on top with a tablespoon of hemp seeds or sliced avocado, or a few dobs of goat's cheese.

Serves: 2 | Yield: 3 cups | Prep Time: 5 minutes | Cook Time: 20 minutes