Recipe: Cauliflower-Leek Soup

Preparation 60 min


250 grams cauliflower (cut into pieces)

2 pieces of leeks cut into pieces

1 clove look

35 grams of unroasted cashew nuts (soaked in water for at least one hour) vegetable stock

single twigs of thyme

1 tablespoon MCT oil / coconut oil / olive oil

a pinch of paprika powder

lemon juicechili flakes (optional)

Preparation method

Preheat the oven to 160 degrees. Place the cauliflower, leek and garlic on a baking tray. Sprinkle with oil and a few pinches of salt and pepper. Roast for about 40 to 50 minutes and turn everything halfway through. Remove the leek from the dish when everything starts to turn golden. Put the cauliflower, leek and garlic, cashew nuts, thyme, broth, lemon juice and 500 ml warm water in the blender. When everything is pureed, add the olive oil and paprika powder. Add water until you reach the desired thickness. Heat everything in a pan and add some more water if desired.  

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