Lately, in our house we’ve been focusing on trying to improve our diet. It’s not bad, by any standard, but we’re starting down a few new paths and part of that journey involves wanting to make sure our bodies are being fueled as efficiently as possible. We’ve been eating a lot of mediterranean foods and trying to get more protein from vegetables and fish, and eat less red meat.
We’ve been eating a lot more vegetarian meals lately, and it got me thinking that I really don’t have enough vegetarian offerings on here! As someone who actually was a pescatarian for almost 6 years, that’s just crazy!!!
So, I wanted to share with you one of my favorite new vegetarian/vegan recipes, and I’ll have a few more to share in the coming weeks!
I looooove Potato Leek soup, but it’s not exactly the healthiest thing in the world, so I wanted to make a version that was a little less starchy, but still creamy and delicious. I came up with this recipe for Cauliflower Leek soup, and of course it’s dairy free, in addition to being gluten free and fairly low carb! It’s also “soup-er” delicious
(See what I did there?! I know, I’m embarrassed for me, too).
This is the perfect thing to make after gorging yourself on all the amazing junk food tomorrow while watching all of your friends fight over whether Tom Brady should still be allowed to play football.
Begin by washing the leeks reaaaaallly well. They’re probably covered in dirt, and my guess is that you don’t want to be eating dirt, so wash ’em real good.
Remove the green part, and chop up the white part of leeks, pretty fine, but not minced.
Then, grab two carrot sticks and chop them up, as well.
Next, heat some olive oil over medium heat and sauté the chopped leeks and carrots for about 10 minutes, seasoning them with salt, pepper, and a dash of cayenne powder.
Add 2 minced cloves of garlic and sauté another couple of minutes.
Grab 24 oz of cauliflower and chop it up as finely as possible (or buy the frozen pre-chopped kind like I did and save this step!!) and add it to the skillet.
Season with a generous amount of salt, 1 tsp smoked black pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1 T parsley, 1 tsp celery salt, and a dash cayenne, adding more if necessary.
Transfer to a big pot and add 2 cups (half a box) of vegetable stock.
Stir and simmer for about 2-3 minutes, and then transfer the soup to a food processor and purée until it reaches your desired creaminess.
Transfer the puree back to the pot and add the remaining 6 cups of vegetable broth.
Simmer for about 5-7 minutes, and then ladle out a cup of broth.
Whisk 2 T cornstarch into the broth until fully combined, then add it back to the soup and stir it in.
(Ignore the fact that this clearly isn’t fully puréed yet and just follow the steps above. I added the cornstarch before fully puréeing, but it is better to purée it first…Learn from my mistakes. This is one of those “do as a I say, not as I do” things! 😉 )
Add 1/2 tsp truffle oil and a dash of lemon juice, and bring to a boil.
Simmer covered for 30 minutes, adding more s&p if necessary, along with just a tiny dash of nutmeg!
To serve, garnish with a little parsley and pair with your favorite crackers!
- 24oz cauliflower chopped (frozen is fine)
- 2 leeks
- 2 carrot sticks
- 8 cups vegetable stock
- 2 T Earth Balance vegan butter
- 2 cloves garlic1/2 tsp truffle oil
- 1 tsp smoked black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 T parsley
- 1 tsp celery salt
- Dash of cayenne powder
- Dash of nutmeg
- Dash of lemon juice
- S&P to taste
- Chop up the carrots and white part of leeks, fairly small, and set aside
- Heat some olive oil over medium heat and sauté the chopped leeks and carrots for about 10 minutes
- Season with salt, pepper, and a dash of cayenne powder
- Add 2 minced cloves of garlic and sauté another couple of minutes
- Chop up cauliflower as finely as possible (or buy the frozen pre-chopped kind) and add it to the skillet
- Season with a generous amount of salt, 1 tsp smoked black pepper, ¼ tsp onion powder, ¼ tsp garlic powder, 1 T parsley, 1 tsp celery salt, and a dash cayenne
- Transfer to a big pot and add 2 cups (half a box) of vegetable stock
- Stir and simmer for about 2-3 minutes
- Transfer the soup to a food processor and purée until it reaches your desired creaminess, then transfer it back to the pot
- Add remaining 6 cups of vegetable broth and simmer
- After about 5-7 minutes, ladle out a cup of broth and whisk 2 T cornstarch in until fully combined and add it back to the soup
- Add ½ tsp truffle oil and a dash of lemon juice
- Bring to a boil, then simmer covered for 30 minutes, adding more s&p if necessary
- To serve, garnish with a little parsley