Cauliflower, Leek & Potato Soup

This is a tasty, warming and easy soup, and especially simple in the slow cooker where it can go on in the morning ready for the evening meal. It is naturally gluten-free and dairy-free, using almond milk for a smooth, creamy finish without any cream. As written it is vegetarian and vegan, though if you would like a deeper flavour you can swap the vegetable stock for a bone broth, which works very well.

Ingredients

• 1 cauliflower, roughly chopped
• 2 leeks, white parts finely chopped
• 5 small potatoes, chopped
• 2 sticks celery, sliced
• 4-5 cent-sized slices of 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

Method

1. Chop all of the vegetables.
2. Place them in a large saucepan, or a slow cooker if you prefer (the slow cooker is easier but takes longer).
3. Add the liquids. In a slow cooker, around 4 cups of fluid should be enough; in a saucepan, add just enough to cover the vegetables. Stir in the salt and pepper.
4. On the stove, bring to the boil then simmer for around 30 minutes until the veggies are soft. In a slow cooker, cook on low for 5-6 hours.
5. Blend until smooth with a hand blender.

Serve with a garnish of fresh green herbs such as parsley, and a slice of warm bread on the side. For more gentle, nourishing meals like this, explore the other recipes or learn how a consultation can support your wellbeing.