Cauliflower, Leek and Potato Soup #glutenfree #caseinfree

Cauliflower Leek Soup

If I’m being honest, one of my favorite soups is Jean-Paul’s leek and potato soup from La Bonne Soupe.  I’ve never been to the bistro in New York, but I love the cookbook and make this soup often.  It is so rich and creamy and delicious!

But in the spirit of eating healthier, I added cauliflower and adjusted the recipe to nix the cream, milk, and butter.  My version is naturally gluten-free and casein-free.  It’s not as rich as the original, but it is still really, really good.  🙂

Leek Potato Cauliflower Soup

Cauliflower, Leek and Potato Soup

3 tbsp ghee
1 large onion, chopped
3 large leeks, white and light green parts
1 quart homemade chicken stock (or vegetable broth)
1 cup cold filtered water
2 medium organic red potatoes, peeled and cubed
1 medium head cauliflower, trimmed and cut into florets
2 cups high fat coconut milk
Kosher salt
Ground white pepper, to taste
Dash of cayenne pepper or GF hot sauce (optional)

Tip: Coconut milk can be made by blending 1/2 cup unsweetened shredded coconut flakes with 2 cups hot filtered water for 1-2 minutes for 3 cycles. 

Coarsely chop and wash the leeks in a water bath. The dirt should sink to the bottom. Pull the leeks out of the water, rinse and dry. Wash, rinse and dry the cauliflower florets.

In a large Dutch oven, melt the ghee over medium heat. Add the onions and cook until tender, about 5 minutes. Add the leeks and cook for about 5 more minutes so that the leeks are tender but not browned.

Add the chicken stock (or vegetable broth) and water. Bring to a boil over medium high heat. Add the potatoes and cauliflower and reduce the heat to medium, cover partially, and simmer for about 20 minutes or until the potato and cauliflower are tender.

Remove from the stove and add the coconut milk. Carefully puree the soup, preferably with an immersion blender. If using a blender, let the soup cool before transferring and pureeing it. Add salt and white pepper to taste. Return to the stove and cook over medium low heat for an additional 5 minutes so that the soup is warmed through.

Adjust the seasonings then ladle into soup bowls. Add a dash of cayenne pepper or your favorite GF hot sauce for an extra kick. A portion of the soup can be stored in the freezer or used as a pasta sauce for another meal.

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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2 Responses

  1. February 11, 2015
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