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Got veggie haters? Tired of cauliflower? This recipe might be the one. It’s easy to make, and perfect for autumn or as prelude to a Thanksgiving feast – hearty but delicately flavored at the same time. You will need a food processor or immersion blender. For kids who are more picky about textures, go with your food processor for the smoothest result. Makes 4-6 servings.

3 large leeks

1 medium head cauliflower

1 onion

1 can whole organic unsweetened coconut milk

4 cups organic chicken broth or organic mushroom broth (Pacific or Imagine brands work well)

ghee, about 1/4 cup (4 Tablespoons)

1 Tablespoon bacon fat, if available

culinary sea salt, pepper

Liquid Smoke seasoning

 

Mince the onion, and place with chopped leaks and 2 TBSP of the ghee in a heavy sauce pan or pot. If you also have bacon fat available, melt a tablespoon of that in also. Cook over medium heat, gently without burning, until onions are clear and leeks are fragrant. Meanwhile coarsely chop cauliflower. Melt the other 2 TBSP of ghee in a separate pan and pour over the cauliflower, and toss it in a large bowl with a generous sprinkle of sea salt (1/2 teaspoon or so). Bake in a 375 degree oven until soft, about 15 minutes.

Once leeks and onions are soft, stir in coconut milk and broth, and heat thoroughly.

Once cauliflower is soft enough to poke through with a fork, add it to the pot and stir well. Add salt and pepper to taste; then add 1-2 drops of Liquid Smoke. Use an immersion blender to puree the soup. If you like a smoother texture still, transfer it to a food processor and thoroughly spin. Serve with a garnish of minced parsley, minced bacon, or a sliver of crisp apple wedged on the rim. Make it a meal with a rustic sausage, salad, and gluten free baguette from KimandJakes.com!

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