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Gluten-Free, Dairy-Free Cauliflower Leek Potato Soup

Cauliflower, Leek and Potato Soup

This soup is made from whole vegetables, coconut milk and is gluten-free, casein-free and can be made vegetarian, too.
Course Main Course, Soup
Cuisine French
Keyword cauliflower potato leek soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 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)

Instructions

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

  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

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.