Cauliflower, Golden Beet, and Leek Soup

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This soup is perfect for cold Upstate NY winters, with -10 degrees the last couple of days. Creamy soup warms the bones and this creamy soup is dairy free! I found these beautiful golden beets and thought they would add a unique flavor. The taste was amazing, and beets are great for detoxing the liver and thinning the bile, so fats are better digested. Better digested fats=more nutrients=healthy hormones=happy person! Win win! This soup is also autoimmune friendly for those cutting out dairy, nightshades, nuts, and seeds.

 

Look at these beauties!

 

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This soup is soup-er easy to make :p

 

Ingredients:

(1) TBS solid cooking fat (ghee, coconut oil, or bacon fat)

(2)  leeks rinsed well and chopped

(3-4) cloves of garlic minced

(4) cups of chicken bone broth (chicken feet broth adds the most amazing flavor)

(1) can of full fat coconut milk. I prefer Native Forest brand as it has the thickest layer of fat on time which makes for a very creamy soup)

(1) golden beet peeled and chopped

(1) head cauliflower chopped

Pink salt and white pepper to taste (don’t use white pepper if following an Autoimmune Protocol)

 

Directions:

1. Heat cooking fat over medium high and saute the garlic and leeks until soft and fragrant.

2. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for approximately 30-45 min or until beets are tender.

3. Puree (I used my Ninja blender).

4. If you so desire, add chopped bacon to your bowl.

 

Enjoy!

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