Leek soup

Allium vegetables, aka garlic and onions, are a potent source of organosulfur compounds, which can be beneficial for lowering cholesterol and blood pressure. That makes this one heartwarming soup!

INGREDIENTS
3-4 tbsp extra virgin olive oil or ghee
2 onions, sliced
4 leeks, sliced thinly (white part only)
1 head of fresh cauliflower, roughly chopped
5 cloves of garlic, minced
2 tsp dried thyme or 1-2 tbsp fresh thyme
8 cups of bone broth, vegetable stock, or water
1⁄2 lemon, juiced
Sea salt and pepper to taste

DIRECTIONS

  1. In a large pot, heat olive oil or ghee over medium heat. Sauté onions, leeks and garlic until they start to caramelize.
  2. Add the cauliflower and sauté another 3-5 minutes.
  3. Add thyme, rosemary, and a pinch of sea salt and pepper. Cook for 1 minute until the spices are fragrant.
  4. Add lemon juice and liquid (bone broth, vegetable stock, or water). Bring to a boil.
  5. Reduce heat to low and simmer for 15 minutes, or until the cauliflower is tender.
  6. Blend with an immersion blender until smooth.
  7. Add extra salt and pepper to taste.
  8. Top with cilantro, parsley or green onions.

NOTES

  • If using water instead of bone broth or vegetable stock, add in extra spices (1 bay leaf, extra sea salt and pepper, double the thyme and rosemary).
  • Can also be blended in a blender after cooling slightly.
Servings
8

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