Kats Cauliflower Leek Soup

Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then combined with low-fat coconut milk and spices in this basic cream of cauliflower soup.

INGRIDIENT

2 tablespoons coconut oil

2 tablespoons extra virgin olive oil

3 leeks, cut into 1-inch pieces

4 cloves garlic, chopped

1 head white cauliflower, chopped

2 carrots, peeled and chopped

1 large potato, peeled and cut into cubes

1 (32 ounce) carton low-sodium vegetable broth

1 (15 ounce) can light coconut milk

½ teaspoon ground black pepper

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ cup chopped fresh parsley, or as desired (Optional)

DIRECTION

Step: 1

Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.

Step: 2

Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.

Step: 3

Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.

Step: 4

Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Step: 5

Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

NUTRITION FACT

Per Serving: 274 calories; protein 4.9g; carbohydrates 30g; fat 15.9g; sodium 205.4mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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