Creamy Cauliflower Soup


3 tablespoons
coconut oil
1 teaspoon
salt (to taste)
leeks (trimmed, washed and thinly sliced)
2 cloves
garlic (peeled and roughly chopped)
2" piece of ginger (peeled and grated)
medium head cauliflower (cut into rough chunks)
1⁄2 cup
raw cashews (soaked for 2 hours or overnight, drained and rinsed)
4 cups
broth (vegetable or chicken)
1 tablespoon
apple cider vinegar (or fresh lemon juice)


Melt coconut oil in a large soup pot over medium heat. Add salt and leeks and sauté for 5 mins. Add garlic, ginger and cauliflower and sauté for another 5 mins. Add cashews and broth. Bring to a boil, reduce heat, cover and simmer for 30 mins.

Remove from heat and let cool for at least an hour. Puree in a high speed blender until creamy.

Season with vinegar or lemon juice, and salt to taste.

Serve with hot sauce if desired.