Kat's Cauliflower Leek Soup The Best Recipes

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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

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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