

Creamy Cauliflower, Leek + Potato Soup
BHSc-qualified nutritionist @alifeworthnourishing has created this hearty, veggie-loaded soup. Watch the video here.
"Last week I was struck by one nasty cold floating around, which left me craving nothing but a veggie-loaded soup for lunch and dinner. I don’t know about you, but I like my soup with a lil bit of texture. I topped this delicious soup with toasted pepitas and pistachios for some crunch and plant-based protein."
Serves 4
You'll need:
- 2 leeks, washed thoroughly, and thinly sliced
- 2 cloves garlic, minced
- 1/2 head large cauliflower, roughly chopped
- 2 large white potatoes, diced
- 1 lemon, zest and juice
- 1 bunch chives, roughly chopped
- 1 heaped tbsp Gevity RX Bone Broth Body Glue Natural
- 1L boiling water
- 2 tbsp hulled tahini
- 2 tbsp Supper Supply Extra Virgin Olive Oil
- Sea salt and black pepper to season
- 1/4 cup pepitas, lightly toasted
- 1/4 cup pistachios, lightly toasted
How to:
1. Place a large saucepan over medium heat, add the olive oil and leeks, and saute for 3-4 minutes, or until they become soft.
2. Add the cauliflower, garlic, boiling water, bone broth, salt, and pepper. Increase the heat and bring to a boil. Once boiling reduce it back down to a simmer and cook for 10-12 minutes, or until the potato is nice and tender.
3. Add the tahini, dill, lemon juice, and zest to the saucepan. Using a stick blender, start to blend the soup until it is smooth and creamy. Alternatively, you can also use a heat-safe blender, blending in batches until it becomes smooth and creamy.
4. Serve evenly into 4 bowls and stop with pepitas, pistachios and a drizzle of olive oil.
See more of Laura's nutritious recipes here.