Easy to assemble, this vegan soup makes a great first course during cauliflower season.
Ingredients
SERVINGS: 6-8 Serving(s)
- 1 large cauliflower
- 1 medium potato, peeled and chopped
- 3 cups vegetable stock
- 3 bay leaves
- 2 medium leeks, washed, chopped
- 1 medium carrot, diced
- 1 tablespoon coconut oil
- 2 cups unsweetened coconut milk
- Sea salt and pepper to taste
- 1 cup microgreens
Instructions
Boil cauliflower, potato, vegetable stock and bay leaves for 25 minutes. Sauté leeks and carrot in coconut oil until cooked through. Remove bay leaves, then add leeks and carrots to cauliflower mixture. Blend mixture with coconut milk. Season with salt and pepper. Serve garnished with microgreens.
