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.