Meatfree Monday: Low Carb Leek, Cauli, and Coconut Soup

So, we already know that cauli is perfect low carb substitute for pizza base, mash, and rice. It also works wonders in a Leek & Potato Soup Makeover. And instead of heavy cream, I used coconut milk, which is even more delicious IMHO (Acronym Alert!).

Low Carb Leek and Cauliflower Soup - instead of potatoIngredients:

  • 4 leeks, chopped. PS – you can use the leaves! Mine were grown in my herb garden, gloat gloat. Although they did only take 9 months to grow to a vaguely edible girth.
  • 1 head of cauliflower, chopped
  • 1-2 tbsp butter or olive oil
  • Lots of garlic
  • 6 cups veggie broth, or more for a thinner soup. (Confession: my “veggie broth” = water + salt + pepper, still tastes good)
  • Salt and pepper to taste
  • 1 can coconut milk

Directions: 

Heat the oil/butter in a large saucepan and add the garlic. Saute for a few secs, then add the leeks and cauli. Add “veggie broth”, salt and pepper, and bring to the boil. Simmer for about 30-45 minutes, then stir in the coconut milk. Blitz briefly – you still want some chunks.

Serve with toast and ta-da!

Link of the Day:

Bircher Muesli with nuts n berries and whatever else you please.

Bircher Muesli with Herbalife

 

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One thought on “Meatfree Monday: Low Carb Leek, Cauli, and Coconut Soup

  1. Pingback: Meatfree Monday Roundup | Get Shaky

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