Creamy Cauliflower Leek Soup


Creamy Cauliflower Leek Soup
Yields: 4 servings
1 medium onion, chopped
1 leek, washed and chopped
3 celery ribs (including the leafy tops), chopped
2 tsp. sea salt
2 garlic cloves, minced
1 head cauliflower, washed and chopped
4 c. broth of choice
2 Tbsp. butter, ghee, or coconut oil
1-2 scoops Vital Proteins Collagen Peptidesper serving
sea salt & black pepper, to taste
Heat a large stock pot over medium heat and add 2 Tbsp. of a high-heat cooking oil.  Add the chopped onion, leek, celery, and sea salt and stir. Continue to cook until the vegetables have turned translucent, about 5-10 minutes.  Add the garlic and stir for 60 seconds.  Add the chopped cauliflower and broth and stir well.  Bring to a simmer.  Cover and cook for 15-20 minutes, or until the cauliflower is very soft.
Add half the soup to a blender with 1 Tbsp. butter (the blender should only be about half full to avoid too much pressure from the hot liquid; blend with caution).  Blend on high speed until smooth and creamy, about 60 seconds.  Pour the soup out into a large serving bowl and repeat with the second half of soup and remaining 1 Tbsp. butter.  Taste the soup and season with sea salt and black pepper, as desired.
Portion soup into bowls and stir in 1-2 Tbsp. Vital Proteins Collagen Peptides per serving.  Stir in the Basil Oil, as desired.
Basil Oil
4 Tbsp. extra virgin olive oil
2 Tbsp. basil, minced fine
2 Tbsp. fresh parsley, minced fine
pinch each of sea salt & black pepper
While the soup is simmering, combine the extra virgin olive oil, basil, parsley, sea salt, and black pepper to a small bowl.  Stir well and set aside until serving.


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