January 2018 | The Honest Spoon

My friends are always poking fun at me. I may have a slight obsession with cauliflower. I can't seem to help myself! Since we headed down the Whole 30, then Paleo, path I have fallen back on the versatility of cauliflower, When you roast it, it takes on a buttery quality that is just straight up to die for. Then, when you mash it, if you do it right, it's smooth, creamy, and once again buttery. SO damn buttery,  I even make cauliflower toast. No, it doesn't taste like bread. But if you make this toast a little extra crispy, like I do, it soaks up the yolk of a poached egg like nobody's business, But I digress...let's get back to the soup.

Seeing as it's another cold January in the Pacific Northwest, I have been craving a little something warm to accompany my usual weekday salad. I tend to pack myself salads for lunch almost everyday of the week. But I am going to be honest. There is nothing worse that munching on a cold salad during the winter. Call me crazy, but I do not enjoy salad from December to February. I want warm food. Comforting food. But I also need to be healthy. I have found a couple solutions to my winter salad blues- 1. My Simple Lardon Salad that has beautiful warm poached eggs, and 2. This near life saving Creamy Cauliflower soup. The best part....it is EVEN BETTER the next day. I make this on Sunday with the intention of having it ALL. WEEK. LONG. Yup, my cauliflower addiction is shining through. 

This soup is going to come together pretty simply and quickly (as per my usual M.O.) Since this soup only has a few ingredients, sauteing the onion, and leek in two steps really heightens the overall flavor. Meaning, don't skip these steps. First, heat the ghee in a deep pot. Once melted, add the chopped onion and cook on low heat until it just starts to brown. Then, add another tablespoon of ghee and the thinly sliced leeks. Saute with the onion until they just start to brown. Add the chopped cauliflower, chicken stock, salt & pepper. Cover and simmer on low for about 30 minutes until the cauliflower is VERY tender and near falling apart when pierced with a fork. Add the can of coconut milk, stir and process with a hand held immersion blender.

CREAMY CAULIFLOWER LEEK SOUP [GF, VEGAN, PALEO, WHOLE 30]

| Make 8 servings |

INGREDIENTS: 

• 1 head Cauliflower, chopped

• 1 small onion, diced (about 1/2 cup)

• 1 leek, light green parts only, thinly sliced

• 2 tablespoons ghee or olive oil

• 1 teaspoon ground pepper

• 1 tablespoon salt

• 1 qt Chicken or Vegetable Stock

• 1 13.66 Fl Oz can Thai Coconut milk

METHOD:

1. Heat 1 tablespoon ghee or olive oil in a deep pot. Once melted, add the chopped onion and cook on low heat until it just starts to brown.

2. Add last 1 tablespoon of ghee or olive oil and the thinly sliced leeks. Saute with the onion until they just start to brown.

3. Add the chopped cauliflower, chicken stock, salt & pepper. Cover and simmer on low for about 30 minutes until the cauliflower is VERY tender and near falling apart when pierced with a fork.

4. Add the can of coconut milk, stir and process with a hand-held immersion blender.

TIPS:

1. Pressure Cooking: Yes, you can cook this in the Instapot or Pressure Cooker (this is what I have)! Don't skip the saute steps, cook on Manual for 10 Minutes.

2. No immersion blender? You can use a hand mixer or even blender (just make sure you open the top for proper venting- you don't want it to explode!) 

3. Top with fresh chives, scallions, or even bacon bits...YUMMMM!