Perfect on cold rainy days! Creamy without dairy for those who can't stomach it.
1 Tbsp coconut oil 3-4 large leeks chopped (washed well, green tops discarded) 3 large cloves of garlic, minced 1 head of cauliflower, chopped 2 cups vegetable stock 1 400ml can coconut milk Sea salt and pepper Fresh parsley to taste
Heat the coconut oil in a large soup pot. Add the chopped leeks and garlic and sauté until the leeks are tender. Add the cauliflower, stock and coconut milk and bring to a soft boil.
Reduce the heat and simmer until the cauliflower is soft. Remove the soup from the heat and use a stick blender or regular blender to puree the soup until smooth and creamy.
Add sea salt and pepper to taste.
To serve, drizzle with your favourite oil and a sprinkling of fresh parsley.