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Cream of Leek and Cauliflower Soup

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I’m a big believer of soups. Every week, I would prepare our food menu and soup will be included in there. It’s tasty, and provides a warm, fuzzy feeling whenever we have it. Soups are perhaps the grown up version of baby purees. Now that I’m cooking more for the family, soups are a great addition to Asher’s repertoire of dinners with us.

Coconut Milk is my new “Must have” in the fridge or pantry. In the fridge for those “oops, I need frosting” moments, and in the pantries for curries and soups. They add great flavour to everything- I even made a Tuna mornay the other night with it. A little goes a long way for us so I’m not afraid to use it in our meals from time to time.

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Soups are also a fantastic way of clearing the fridge of vegetables. Some nights, we have a “whatever we have left” in the fridge soups. Often, I’m surprised by how that extra carrot, or cabbage changes the texture and sweetness of the soup all together.

This one though, was planned. We haven’t been eating much cauliflower lately as it gave Asher too much tummy discomfort in my early days of breastfeeding. Now that he is alot older, and can tolerate it more, we have started re introducing cauliflower again. Cauliflower provides that lovely creamy thick texture to soups which I miss.

Our greatest joy of course is that Asher loved it too.

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Cream of Leek and Cauliflower Soup (Serves 4 and a baby)

2 leeks sliced

2 red onions diced

1 tablespoon of minced garlic

1 tablespoon of coconut oil

1 large head of cauliflower diced

1/4 cup of coconut milk (more if you like)

1 tsp of cumin spice

1 tsp of coriander spice

1 ltre of chicken stock

Optional- slivers of bacon pieces.

Saute garlic, leek and onions in coconut oil till soft and brown.Add in cauliflower with spices and stock. Simmer for 20 minutes or so and cool. Put a hand blender through it. Re heat it with coconut milk and serve warm with or without bacon pieces.



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