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CREAMY LEEK SOUP

Indulge in the comforting and nutritious goodness of Creamy Leek Soup. This velvety soup combines the delicate sweetness of leeks with the creamy richness of coconut milk and cauliflower. Not only does it tantalize your taste buds, but it also offers an array of health benefits. Let’s delve into the remarkable advantages of this satisfying soup.

 

Sustaining Soup

  1. Leeks: A Nutritional Powerhouse – Leeks, the star ingredient of this soup, are packed with essential nutrients. They are a great source of vitamins A, C, and K, as well as folate and manganese. These nutrients contribute to immune function, bone health, and the body’s natural defense against oxidative stress. Additionally, leeks are rich in fiber, which aids digestion and promotes a healthy gut.
  2. Cauliflower: A Versatile and Nutrient-Dense Vegetable – Cauliflower is low in calories and high in fiber, making it a valuable ally for weight management and digestive health. It is also rich in vitamins C, K, and B6, as well as folate and potassium. These nutrients support immune function, brain health, and overall well-being.
  3. Coconut Milk: Creaminess with Nutritional Value – The velvety texture of Creamy Leek Soup owes its richness to coconut milk. This dairy-free alternative not only provides a luscious mouthfeel but also offers unique health benefits. Coconut milk contains medium-chain triglycerides (MCTs), which are easily digestible and provide a quick source of energy. It also contains lauric acid, a compound with antimicrobial and anti-inflammatory properties.

 

Heartwarming and Satisfying Creamy Leek Soup is not only a treat for your taste buds but also a satisfying and heartwarming meal. The combination of flavors and creamy texture creates a comforting experience, making it an ideal choice for chilly days or whenever you need a nourishing bowl of goodness. Its nutrient-dense ingredients contribute to a feeling of satiety and provide sustained energy.

 

 

 

CREAMY LEEK SOUP

Serves 3 to 4
Ingredients:
  • 3 to 4 large leeks, chopped
  • 1 tablespoon coconut oil
  • 3 large garlic cloves, chopped
  • 1 medium head cauliflower, chopped
  • 2 cups vegetable broth
  • 1 15-ounce can coconut milk (look for a BPA-free can)
  • sea salt and black pepper to taste
 Instructions:
  • To prepare your leeks, chop off the top dark green portion of the leeks and throw it away (or save it later for soup stock).
  • Remove the bottom root.
  • Split the leek lengthwise down the middle.
  • Wash the leek in a bath of cold water, making sure to remove any sand in between the layers.
  • Rinse thoroughly and chop.
  • In a large soup pot, add the coconut oil using a medium flame.
  • When the oil is hot, add the chopped leeks and garlic.
  • Sauté for 8 to 10 minutes until the leeks are soft and sweet.
  • Add the chopped cauliflower to the leeks and garlic.
  • Then add the vegetable broth and coconut milk.
  • Cover and bring the soup to a boil.
  • When the soup is boiling, turn down the flame and allow it to simmer until the cauliflower is soft.
  • When the cauliflower is soft, remove it from the heat and allow it to cool.
  • When the soup is cool, ladle the soup into a blender and blend in batches.
  • Add salt and pepper to taste.
  • The soup should be smooth. Serve immediately.