Project Description

Cauliflower, leek and potato soup
A tasty warm and easy soup, especially easy for the slow cooker
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Ingredients
- cauliflower roughly chopped
- 2 leeks white parts, finely chopped
- 5 small potatoes chopped
- 2 sticks celery sliced
- 4 50 cent sized slices ginger
- 4 cloves garlic
- 2 cups almond milk
- 2 cups vegetable stock
- 1 tsp Himalayan or celtic sea salt
- 1 tsp cracked pepper
- 1/2 cup shallots chopped
- 1 bunch parsley (to garnish)
Instructions
-
Chop all vegetable ingredients.
-
Place in a large saucepan (or slow cooker is easier, but takes longer)
-
Add liquids. If in a slow cooker, then 4 cups of fluid should be enough and if cooking in a sauce pan add just enough fluid to cover the vegetables. Mix in any salt pepper.
-
Saucepan: bring to the boil then simmer for half an hour until the veggies are soft.
Slow cooker: cook for 5-6 hours on low heat.
-
Blend with a hand blender.
Serve with a garnish of fresh green herbs such as parsley.
Recipe Notes
This is a vegetarian and vegan recipe but if you wanted to replace the vegetable stock for a bone broth, this works very well.