Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP] Try this healthy low carb cauliflower soup with leek and coconut cream. This recipe is paleo, dairy free and gluten free. Enjoy! 4 1 large leek (approx 10 oz) 1/2 cauliflower (approx 10 oz) 1/2 cup coconut cream, warmed + 2 additional Tablespoons (30 ml) for drizzling 3 cups chicken or bone broth Salt to taste

Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]

Leek and Cauliflower Soup with Coconut CreamToday I’m excited to share this guest post from Louise of Paleo Flourish Magazine.  This simple soup recipe for Leek & Cauliflower Soup is both Paleo and AIP-friendly (Paleo autoimmune protocol).  For more AIP recipes, check out Louise’s Essential AIP Cookbook.  

Here’s Louise:

Did you know that 100 grams of cauliflower only has 2 net grams of carbohydrates whereas the same amount of white potatoes contains 15 grams?

So, while potatoes are more and more accepted on a Paleo diet these days, it’s still good to avoid them if you’re watching your weight, if you have blood sugar issues, or if you have an autoimmune condition (potatoes are nightshades).

That’s why I wanted to recreate the creaminess of potato and leek soup using cauliflower and coconut cream instead.

If you’ve only enjoyed cauliflower steamed, then you might think it’s just a boring vegetable.  And you’d be missing out…

Cauliflower is one of those magical foods (rather like coconuts) that are super versatile and can be in a ton of creative ways to replace other foods.  For example, you can make creamy mashed cauliflower instead of mashed potatoes.  Food processed cauliflower florets make amazing “rice.”  Roasted cauliflower can be used as a fun popcorn alternative.  And you can even use cauliflower to make flatbread!

Ok, on to the recipe, which is pretty easy – you can use a pressure cooker to speed things up or a regular pot on a stove.  If you have an immersion blender, then that makes it easier, but you can also use a regular blender or food processor instead.

To serve, I suggest adding a drizzle of extra coconut cream on top (for decoration and just because it’s so delicious) and then dipping some of Tiffany’s coconut flour bread in the soup!

To make things even easier, here are some step-by-step instructions with photos:

Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]

Step 1

Place your chopped leek and cauliflower pieces into a large pot or pressure cooker pot along with the chicken or bone broth.

Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]

Step 2

If you’re using a pressure cooker, then set it to cook on high pressure for 30 minutes.  If you’re using a regular pot on a stove, then place the lid on and simmer for 1 hour or until all the vegetables are tender.

Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]Step 3

Use an immersion blender to puree the vegetables.  If you don’t have an immersion blender, then place the vegetables into a regular blender or food processor and puree.

Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]

Step 4

Stir in the warm coconut cream and add salt to taste.

Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]Step 5:

Pour into a bowl and serve with a drizzle of addition coconut cream on top.  Dunk some coconut bread into the soup and enjoy.

Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]If you want to share this recipe on Pinterest, please pin the image below:
Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]

Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]

Yields 4 servings

Ingredients:

  • 1 large leek (approx 10 oz)
  • 1/2 cauliflower (approx 10 oz)
  • 1/2 cup coconut cream, warmed + 2 additional Tablespoons (30 ml) for drizzling
  • 3 cups chicken or bone broth
  • Salt to taste

 

Directions:

  1. Cut the cauliflower and leek into small pieces.
  2. Place the cauliflower and leek into a large pot with the chicken or bone broth (or use a pressure cooker).
  3. Cover the pot and simmer for 1 hour or until tender.
  4. Use an immersion blender to puree the vegetables to create a smooth soup. (If you don’t have an immersion blender, you can take the vegetables out, let cool briefly, puree in a normal blender, and then put back into the pot.)
  5. Add in the coconut cream and salt to taste and mix well.
5.0 from 2 reviews
Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 large leek (approx 10 oz)
  • ½ cauliflower (approx 10 oz)
  • ½ cup coconut cream, warmed + 2 additional Tablespoons (30 ml) for drizzling
  • 3 cups chicken or bone broth
  • Salt to taste
Instructions
  1. Cut the cauliflower and leek into small pieces.
  2. Place the cauliflower and leek into a large pot with the chicken or bone broth (or use a pressure cooker).
  3. Cover the pot and simmer for 1 hour or until tender.
  4. Use an immersion blender to puree the vegetables to create a smooth soup. (If you don’t have an immersion blender, you can take the vegetables out, let cool briefly, puree in a normal blender, and then put back into the pot.)
  5. Add in the coconut cream and salt to taste and mix well.

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
2 comments… add one
  • Marlee Johnson July 12, 2016, 7:13 pm

    So simple and yet so delicious! I didn’t have leeks, so I used onions. It was yummy and I will make this many times. Thanks for the recipe.

    Reply
  • Terri June 29, 2016, 10:58 am

    I want to thank you for all of your wonderful recipes. I have tried so many of them. I always triple all the recipes so I can freeze pints & quarts to use at a later time. I have been eating an all organic gluten-free lifestyle for over 50 years now. I am going to be 69 next month & I do not have any lines on my face. No one believes me when I tell them my age. But, remember I have been doing this for such a long time. The way I eat is not a diet, but instead a way of life. When one makes dietary changes they need to begin to think differently about themselves. Yes, it is expensive to eat organically & gluten-free. But aren’t you worth it? I am. My family, they all make fun of me. They are the sick ones not I. I also cook for one young women and she loves the food I make for her & so many of the recipes come from this website. She absolutely raved over the coconut banana bread & she shared it w/friends & they love it as well. May God richly bless you coconut mama for all you do to help the community of coconut lovers.

    Reply

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