Creamy Cauliflower Soup

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.

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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.


Centre for Empowered Eating

Waitara, New Zealand