Kat'S Cauliflower Leek Soup Recipe

Name: Kat'S Cauliflower Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 2 tablespoons extra virgin olive oil; 3 leeks, cut into 1-inch pieces; 4 cloves garlic, chopped; 1 head white cauliflower, chopped; 2 carrots, peeled and chopped; 1 large potato, peeled and cut into cubes; 1 (32 ounce) carton low-sodium vegetable broth; 1 (15 ounce) can light coconut milk; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 cup chopped fresh parsley, or as desired (optional)

Servings: persons

2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
3 leeks, cut into 1-inch pieces
4 cloves garlic, chopped
1 head white cauliflower, chopped
2 carrots, peeled and chopped
1 large potato, peeled and cut into cubes
1 (32 ounce) carton low-sodium vegetable broth
1 (15 ounce) can light coconut milk
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup chopped fresh parsley, or as desired (optional)

1
Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
2
Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
3
Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
4
Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5
Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons coconut oil, 2 tablespoons extra virgin olive oil, 3 leeks, cut into 1-inch pieces, 4 cloves garlic, chopped, and more.

Yes, Kat'S Cauliflower Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kat'S Cauliflower Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions