Both leeks and onions are members of the Allium genus of flowering plants and offer a powerful range of health benefits. Sulphur compounds give onions and leeks (and garlic) their many health benefits, including anti-cancer activity and cardiovascular protection. Along with the sulphur compounds, leeks and onions also contain polyphenols, including quercetin. All of this goodness may offer anti-inflammatory effects too.
Another powerhouse vegetable, cauliflower also offers us many health benefits, as it provides phytochemical antioxidants such as tocopherols, carotenoids and ascorbic acid. Eating cauliflower may help us prevent many different chronic diseases such as cardiovascular disease and various forms of cancers to name a few.
This nutritious soup can be whipped up very quickly, especially if you already have some leftover mashed cauliflower just waiting to be used!
Quick and Tasty Leek Soup
Ingredients
- 1 Leek
- 1 Cup of cauliflower
- 1 cup of vegetable stock
- 1 cup of coconut/almond milk
- ½ onion
- Butter to taste
- 1 tbsp olive oil
- Black pepper and/or chillies to taste
Directions
- Sautee the onions and leeks in olive oil, and then add the vegetable stock and simmer until the leeks and onions are very soft.
- Steam the cauliflower until it is soft and can be mashed with a little butter (I used leftover mashed cauliflower from another meal)
- Add all the ingredients and spices to a blender or Nutribullet (I love mine!) and blend until smooth.
- Heat and serve
