Creamy Purple Cauliflower Potato and Leek Soup
Ingredients
- 1 cauliflower
- 3 or 4 cups of bone broth or veggie stock if vegan
- 1 medium or 2 small potatoes
- 1 onion
- 1 leek
- 2 garlic cloves
- Pinch of paprika
- Salt and pepper
Optional toppings
- roasted cauliflower
- toasted pine nuts
- sprouts
Preparation
Preheat oven to 200C, chop the cauliflower and potatoes, put in a roasting pan with ghee or olive oil, salt, pepper and paprika.
Roast the veggies for 20 minutes until golden and set aside.
Cut the onion and cook it in ghee or olive oil for 5 minutes. Add leek and garlic and cook for another 5 minutes. Add roasted cauliflower and stock, cover and bring to a full boil over medium heat and simmer for 10 minutes.
Put it in a blender and blend until silky smooth.
Ladle into soup bowls and sprinkle with your toppings. Enjoy!
