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Kat's Cauliflower Leek Soup |
"Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then mixed with low-fats coconut milk and spices in this basic cream of cauliflower soup."
Ingredients :
- 2 tablespoons coconut oil
- 2 tablespoons extra virgin olive oil
- three leeks, reduce into 1-inch pieces
- four cloves garlic, chopped
- 1 head white cauliflower, chopped
- 2 carrots, peeled and chopped
- 1 massive potato, peeled and reduce into cubes
- 1 (32 ounce) carton low-sodium vegetable broth
- 1 (15 ounce) can mild coconut milk
- 1/2 teaspoon ground black pepper
- 1/four teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup chopped sparkling parsley, or as favored (non-obligatory)
Instructions :
Prep : 20M | Cook : 6M | Ready in : 55M |
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- Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil aggregate until leeks are translucent, about 5 mins.
- Stir cauliflower, carrots, and potato into leek aggregate; prepare dinner and stir until the vegetables are gentle, 20 to 30 minutes.
- Pour vegetable broth into the pot, convey to a simmer, and cover the pot. Reduce heat to low and simmer broth until veggies are completely tender, 10 to twenty mins.
- Pour broth mixture into a blender no extra than half full. Cover and keep lid down; pulse some times earlier than leaving directly to mixture. Puree in batches till easy.
- Return puree to pot and vicinity over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.
Notes :
- Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it calmly, and make clean-up less difficult.
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