A great alternative to the traditional potato leek soup this one is keto friendly, vegan, high protein and can be served as an appetiser, or as the main course. Fried leeks can be scattered over the top of the soup to give a crunchy texture and smoky taste. Nutritional yeast gives an amazing cheesy flavour and amps up the B vitamins and is especially good for people on vegetarian diets.

Ingredients:

1 head cauliflower (medium sized), cut into florets

2 tablespoons olive oil

2 leeks – white parts only – sliced

3 garlic cloves, minced

1 tablespoon minced fresh ginger

4 cups chicken stock

1/2 cup Nutritional Yeast

1/2 can coconut milk

1 can chick peas

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon salt

Directions:

Add olive oil to heavy bottomed pan and fry on medium heat. Allow leeks to soften – approx 7 mins. Add garlic, ginger, spices, salt and cook briefly, stirring to coat leeks with spices.

Add chicken stock and bring to the boil. Add cauliflower florets, chick peas and nutritional yeast. Cook on medium heat for 15 mins or until cauliflower is very soft.

Transfer to a blender and ensure soup is blended to an even consistency. You may have to do this in batches.

Return soup to pot on stove and add coconut milk and lemon juice. Adjust seasonings.

Serve with fried leeks (fry remaining sliced green parts of leeks in a little olive oil for 10 minutes or until crispy – drain on paper towel).