Cauliflower Leek Soup

For some reason I was thinking about potato leek soup recently. My husband, son, and I could eat potato leek soup, but potatoes are too high-starch for our girls on the GAPS diet.  So, I started looking for a recipe to recreate it without the potatoes. Crazy, I know! After tweaking a few that I found, I came up with the recipe below. I thought about being clever and calling it Fauxtato Leek Soup, but decided I’d just go with the obvious and call it what it is. And what it is, is pretty yummy, if I do say so myself, and I don’t even miss the potatoes!

This recipe can even double as a grain-free gravy simply by reducing the broth. Or, I think it would make a pretty yummy base for chicken pot pie. I usually pour some of the soup over meat and/or veggies when I serve it to my girls. It’s a pretty forgiving recipe. I’ve made it with and without the rutabaga. I’ve also made it by roasting the veggies first. However, since I’m always looking for ways to save time, I settled upon the one-pot method because I think the flavor is just as good. Also note, for the equivalent of 1 medium cauliflower, you would need approximately 3 – 10 oz bags of frozen cauliflower florets. I’m a big fan of frozen veggies. Frozen cauliflower might not work for a veggie platter, but in soup it works just fine!

Cauliflower Leek Soup

 

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Ingredients

• 3 tbsp duck fat (or fat of your choice)
• 3 leeks, cleaned and sliced (remove the tough dark green parts)
• 4 celery stalks, chopped
• 3 cloves garlic, crushed or minced
• 2 quarts chicken broth
• 2 small rutabaga, peeled and diced
• 1 medium cauliflower, roughly chopped (or 3 10 oz bags of frozen cauliflower florets)
• 1 tsp sea salt
• ground black pepper, to taste

Instructions

1. Melt the fat in a stockpot.
2. Add the leeks, celery and garlic with a pinch of salt.
3. Cook on medium low heat until the leeks are tender.
4. Add chicken broth, rutabaga, and cauliflower, and bring to a boil.
5. Bring to a boil, then cover and reduce heat.
6. Simmer until the vegetables are soft, around 45 minutes.
7. Using an immersion blender or a blender (be careful with the hot liquid!) puree until smooth.
8. Adjust salt to taste, and enjoy!

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