Cauliflower and Leek Soup
A deliciously, warming winter soup packed with essential nutrients.
Prep Time
10 minutes
Cook Time
20 minutes
Prep Time
10 minutes
Cook Time
20 minutes
  • 1 Cauliflower head, chopped
  • 1 cup (90g) Leeks, chopped
  • 2 Carrots, peeled and chopped finely
  • 2 Celery sticks, chopped finely
  • 2 Garlic cloves, minced
  • 3 1/2 cups (800ml) Chicken stock**Homemade is best or at least without any additives.
  • 2 tablespoons Butter or Olive oil**Use olive oil for Paleo and dairy-free
  • Sea salt
  • Black pepper
  • SCD Yoghurt*, to garnish (optional)*Omit for dairy-free
  1. Melt butter/olive oil in a frying pan on a medium-low hear and add the carrots, celery and garlic.
  2. Sauté for about 5 minutes and keep stirring to prevent them from sticking to the pan. Add in the leeks and allow them to become fragrant. Sauté for a further 5 minutes.
  3. Transfer to a large pot at this stage and add the cauliflower.
  4. Pour over the stock. You should just be able to cover the vegetables. Season well with salt and pepper.
  5. Bring the stock to the boil before turning down to a low heat. Cook on a low heat, covered, for 20 minutes.
  6. Transfer the mixture to a blender and mix well. Serve with yoghurt (optional).