Soups · Uncategorized

Herb Infused Cauliflower & Leek Soup

Herb Infused Cauliflower & Leek Soup


1 whole leek

1 head cauliflower

5 carrots

5 celery stalks

1 handful fresh dill

1 handful fresh cilantro or parsley 

2 tbsp ghee or coconut oil

Filtered water

Sea salt


1. Chop and place all vegetables (leave out the dill and cilantro/parsley) in a slow cooker and add filtered water (enough to cover 3/4 of the vegetables) 

2. Add 1 tbsp. sea salt (you can add more at the end if needed)

3. Once vegetables are cooked (4 hours high setting, 6 hours low setting), put all vegetables and liquid into a blender (you will probably have to do this in two batches).

4. Add ghee or coconut oil, fresh dill and cilantro or parsley.

5. Blend until a thick and creamy purée is formed. 

6. Jar any extra soup, store in the fridge and use within the week. 


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