The chill has finally arrived! Let’s keep rolling out some fall recipes and comfort food. For today’s Meatless Monday I am sharing a cauliflower leek soup.There are two reasons I didn’t use potatoes. One, I wanted a low carb option for those of you watching your sugar molecules. Two, I don’t like potatoes in soups or stews. Don’t get me wrong, I love almost all versions of potatoes: potato pancakes, french fries, roasted potatoes, baked potatoes, mashed potatoes, cheesy potatoes, you name it. Just keep them away from my soup. I guess everyone has their quirks.
In continuing with my Turmeric theme of last week, I made sure to include some to bump the nutrition value up a notch.
Click HERE to download and print recipe.
1/2 Bag Frozen Leeks or 2 Leeks Chopped
2 Cloves Garlic
1 Head Cauliflower
6 Cups Vegetable Broth (or Chicken)
1 Tsp Turmeric
3 Tbsp. Vegan Butter
Heat butter in a pan on medium heat and add the leaks. Let cook until translucent.
Add the garlic and cook for another 2 minutes.
Add the cauliflower, turn up the heat a bit and let the cauliflower brown a little bit.
Add 1 Tsp Turmeric and the Broth. Bring to a boil and turn down to a simmer and let the soup cook for about 10 minutes.