Simply Cauliflower and Leek soup

photo (2) - Edited

I get some extreme reactions from people, when they realise just how many vegetables I eat, juice and smoothie in a day, never mind how many in a week or month. One of the radical reaction based questions is how do you afford it? Here is one delicious, easy recipe I make in winter or autumn. You can add to this soup, a baked potato with goats cheese or an organic chicken breast baked with spices and coconut fat with oven baked chips.

I really hope you try this easy soup, I do buy organic food, I also go to the South Kensington farmers market most Saturday mornings here in London. This is as local as I can buy, which I love.

1 large cauliflower, washed

1 leek, washed and sliced

1 small onion

2 cloves of garlic ( I like garlic and I put this in the last 5 minutes of cooking)

2 tablespoons coconut oil

1  quarter teaspoon sea salt

good pinch of black pepper

3 – 4 cups (750 – 1000 ml) water or home-made vegetable stock (I used water)

Slice the cauliflower, onion and leeks finely with a large knife.

Saute leek in 2 tablespoons coconut oil over a medium heat for 3 minutes until softened.

Add the cauliflower and 2 cups of water plus a little sea salt and pepper.

Cover + cook for 10– 15 minutes until the cauliflower is tender and then remove from the heat.

While this is cooking, take a blender or food processor take a handful of parsley  and or any other herbs you like and place in your food processor with extra virgin olive oil and sea salt, bitz for about a minute.

Once the vegetables are cooked, blend until smooth, taste the seasoning. Serve warm soup in large bowls with a light drizzle of herb oil.

This is why I make this soup, Cauliflower is rich in sulphur which works as an anti-inflammatory, support digestion and boost your immune system.

Leeks are part of the veggie family called Allium Vegetables, the same as garlic and onions. They contain flavonoid kaempferol that can help protect the body from oxidative stress.

The flavonoids in parsley help prevent oxygen-based damage to cells and the high levels of chlorophyll helps to oxygenate the blood.

This is what my soup looked like and tasted even better.

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