I’m getting everything together for my Spring Into Health detox and the recipes are just so healthy and delicious. Ready for a sneak peak from the detox? Try this refreshing coconut leek soup this week. It contains cauliflower, leeks, garlic and coconut milk which combine together for a creamy and delicious soup for lunch. Spring is in the air!
Spring Leek and Coconut Soup
1 tablespoon extra virgin olive oil or coconut oil
4 large leeks, chopped
3 large garlic cloves, chopped
1 medium head cauliflower, chopped
3 cups vegetable broth or filtered water
1/2 15-ounce can coconut milk (look for a BPA-free can)
- Chop up the leeks, including the dark green part. Wash the leeks in a bath of cold water or in a colander, making sure to remove any sand in between the layers.
- In a large pot, add the olive oil over a medium low flame. When the pot is hot, add the chopped leeks and garlic. Sauté for 8 to 10 minutes until the leeks are soft and sweet.
- Add the chopped cauliflower to the leeks and garlic. Then add the vegetable broth and coconut milk. Cover and bring the soup to a boil. When the soup is boiling, turn down the flame and allow it to simmer until the cauliflower is soft. When the cauliflower is soft, remove the soup from the heat and allow it to cool.
- When the soup is cool, blend in batches until smooth. Add salt and pepper to taste.
If you are interested in kickstarting your health this spring, check out my Spring Into Health Clean Eating Detox. We begin on April 7. Early bird discount until March 31!