Cauliflower and Leek Soup

A few months ago I joined a local organic co-op.  Every week I pick up my share of different organic fruits, veggies and eggs.  What I love about it is that I get to try different foods that I probably wouldn't have tried if I just simply bought my produce at the local grocery store.  So far I've tried a watermelon radish, pluots and broccolini.  I'm happy to say that even my picky Charlie liked the pluots!

Last week's share included leeks.  I honestly had no idea what to make with leeks.  I can't recall if I ever ate a leek before, and for some reason whenever I hear the word "leek" I confuse it with "leech."  Ew.  So I decided to look up some recipes, but most of them include potato leek soup.  I wanted something low calorie/low carb and I was thrilled when I found cauliflower and leek soup because cauliflower just happened to be included in my produce for the week also.

I altered the recipe a bit, but I will include a link to the original recipe at the bottom of this post.

Ingredients:
2tbsp organic olive oil
3tbsp organic butter
2 organic leeks, chopped
1 large head of organic cauliflower, chopped
3 cloves of organic garlic (I use a garlic press)
8c of organic vegetable borth
salt and pepper to taste
1c coconut milk

Here are my leeks.

The recipe called for three leeks.  I am so glad I found a youtube video that showed me how to cut the leeks and which part of the leeks to use.  I was going to cut up three of the green leaves, but that's not right!

First, chop off the green parts.  You can save them and use them in a stock if you'd like, but I didn't.

DO NOT CUT OFF THE STEM!  Cut the leeks length wise into fours (does that make sense?).  Then rinse them very good to get rid of any dirt inside.

Chop up your leeks.  (Now you can get rid of the stem!)  Put it into a large pot.

Chop up your cauliflower and put it in the pot with the leeks.

Add the garlic, olive oil and butter.  Sautee over medium heat for 10 minutes.

Add 8 cups of vegetable broth.  Bring to a boil.  Lower to a simmer and simmer for 45 minutes, stirring occasionally.

Remove from heat.  Season with salt and pepper.  Blend with a hand mixer until smooth.

I substituted heavy cream for coconut milk.  Add 1 cup of coconut milk and blend until smooth.

 Enjoy!!

For the original recipe, please visit thttp://allrecipes.com/recipe/low-carb-cauliflower-leek-soup/his link:  http://allrecipes.com/recipe/low-carb-cauliflower-leek-soup/

For more information on the local organic co-op that I use, please visit:  https://www.anniesbuyingclub.com/buying_club.cfm

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