This wholesome and healthy soup has an amazingly beautiful subtle taste and aroma. I made this organic because cauliflower is a cruciferous vegetable containing phytonutrients like beta-carotene, quercetin, and ferulic acid that reduce oxidative stress in the body and is also a nutrient that supports the body’s natural detox system.

Recipe by Janet Zdichavsky CNP (Holistic Nutritionist

Ingredients

2 tbsp x virgin oil
2 cups thinly sliced leeks, just white and light green parts
5 cloves of garlic diced
5 red potatoes
4 1/2 cups water with low sodium chicken broth heated
4-5 cups chopped cauliflower
1/4- tsp black pepper or to taste
1/4-1/2 cup shredded old cheddar cheese
1/4 tsp dried thyme seasoning

Method

In frying pan put in the olive oil and when heated add leeks and garlic. Cook for 5 minutes.

In large pot make chicken broth. Then add the leeks and garlic, and rest of ingredients except the cheddar cheese. Keep checking the taste, you don’t want the pepper or thyme to over whelm recipe, should be a subtle balance in the recipe.

Heat until cauliflower and potatoes are tender.

Put the soup in small batches through blender adding the cheese once you have melted it down in frying pan.

You can freeze this soup.

Enjoy! Love & Peace!
Janet