Whole30 Cauliflower Leek Soup

I tried my hardest but I just couldn’t get a good photo of my Whole30 cauliflower leek soup. So you’re just going to have to trust me that it tastes way better than it looks! I know, potatoes are Whole30 approved but they are inflammatory nightshades I try to avoid so I swapped in everyone’s favorite versatile veg, cauliflower! The soup is super (sorry) easy to make and is great to meal prep for the week. Here’s what you need:

Whole30 Cauliflower Leek Soup

INGREDIENTS

2 Tbs olive oil
1 bag frozen Trader Joe’s leeks or 4 fresh leeks, washed and sliced 
1 head cauliflower, cut into large florets 
1 quart chicken stock or chicken bone broth
1/2 cup water (optional)
1 cup almond milk
Salt and pepper

INSTRUCTIONS

1. Heat olive oil in a heavy bottomed pot and add leeks. Sauté till translucent and slightly browned, about 10 minutes. Salt and pepper.
2 cauliflower florets, let sear for 2 minutes then mix. Continue cooking 5 minutes or until tender. Salt and pepper.
3. Add chicken broth, bring to a boil then simmer for 20 minutes.
4. Using an immersion blender, blend soup until smooth. You may need to add water if there is not enough liquid to blend. 
5. Once blended, add almond milk and salt and pepper to taste
Serve with a drizzle of olive oil, flaky sea salt and crispy shallots.