Keto Leek and Cauliflower Soup with Coconut Cream [Paleo, AIP]
This simple soup recipe for Leek & Cauliflower Soup is both Paleo and AIP-friendly (Paleo autoimmune protocol).
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4 1x
- Category: Soup
- Cuisine: American
- Diet: Gluten Free
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
Instructions
- Cut the cauliflower and leek into small pieces.
- Place the cauliflower and leek into a large pot with the chicken or bone broth (or use a pressure cooker).
- Cover the pot and simmer for 1 hour or until tender.
- 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.)
- Add in the coconut cream and salt to taste and mix well.
Nutrition Facts
- Serving Size: 1 bowl (4 servings total)
- Calories: 150 calories
- Fat: 8.7g
- Carbohydrates: 8.9g (6.3 net carbs)
- Fiber: 2.3g
- Protein: 9.4g
Find it online: https://thecoconutmama.com/cauliflower-soup/