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.