Leek Soup

hey there! Meat lover here. As Greenaire have mentioned in her posts, I certainly LOVE my meat. I eat meat at least once a day. It doesn't matter how small or big it is: beef jerky, small amount of breakfast sausage or a simple chicken breast.

Recently, we had a conversation about how I should try to go meat-less at least 1 time a week. I agreed and searched for recipes for meat-less recipes while at the same time, keeping it gluten-free. I found this and I wasn't sure if we would like it since cauliflower was used instead of potato. I've tried several different uses of cauliflower and often does not like the smell or its taste. This one, however, was a surprisingly good meal. I made buns to go with it.

Meat lover: pretty good. more filling than expected
Greenaire: yummy!

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Creamy Leek Soup
Serves 4

3 cups of leek (2 large leeks)
1 medium-sized cauliflower, chopped
1 1/2 cup of onion (1 medium)
4 cups of chicken broth (Meat lover here: I used vegetable broth instead)
1 cup coconut milk
1-2 Tablespoon Ghee (optional)
Salt and Pepper to taste


1: Wash the leeks throughly (no one likes sandy soup). Remove the dark green ends and cut the leeks roughly. Add into a large soup pot.
2: Cut the core out of the cauliflower and remove any leaves. Cut up roughly and add to the pot.
3: Add the roughly cut onions, broth, coconut milk as well ghee into the pot.
4: Bring to a boil and simmer for 20 minutes or until tender.
5: After cooling, puree the ingredients in a blender.
6: Season with salt and pepper to taste. 
optional: You can top off with bacon bits, add garlic for flavor, lemon-avocado, etc.