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!).
- 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
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.