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Serves 2 hungry people

 

Ingredients

-2 Tbsp butter

-1-2 Tbsp coconut oil or Brain Octane Oil

-1 leek

-¼ cauliflower

-1 small head of broccoli

-Fresh thyme to taste, we used the leaves of 8-10 sprigs

-Salt and pepper to taste

-2 cloves of garlic

-3-5 cups of filtered water

 

Method

1. Roughly chop the leek, broccoli and cauliflower and add it to a large saucepan along with the butter and oil. Sauté until the veggies start to turn a light golden colour.

2. Add the garlic, salt, pepper, thyme and 3 cups of water.

3. Allow this to simmer for at least 20 minutes. Check the veggies to see if they are soft and falling apart when pricked with a fork, if so remove the saucepan from the heat.

4. Puree the soup using a handheld stick blender. If you like you’re a little runnier, then try adding ½ a cup of water or bone broth at a time until you reach your desired consistency.

5. When ready, ladle into bowls and enjoy.

 

Photo credit to Jordan Pie

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