Cauliflower-Leek Potato Soup

May 10, 2017

Cauliflower-Leek Potato Soup

This soup has a creamy texture and has a “cheesy” taste to it – how awesome is that?

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  • 1.5 heads of cauliflower
  • 1 tbsp of fresh dill
  • 2 leeks (stalk part – no leaves)
  • 1 purple onion
  • 7 large Yukon gold potatoes
  • 6 cups of MM healing broth
  • Twist of lemon
  • Salt and Pepper
  • Garlic to taste
  • Olive oil


  1. Roast cauliflower on baking sheet lined in parchment paper at 400 degrees bake for 30 minutes.
  2. Sautee leek, onion, garlic in olive oil.
  3. Add healing broth to leek, onion, garlic, and simmer.
  4. Combine roasted cauliflower, garlic, onion, leek, and small amount of broth in Vitamix.
  5. Add the creamed cauliflower back to broth. 
  6. Add peeled and cubed Yukon gold potatoes. Simmer until potatoes are cooked.
  7. Salt and pepper to taste.
  8. Serve with a twist of lemon and fresh dill.

The post Cauliflower-Leek Potato Soup appeared first on Reclaimers of Health.

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