Soup is on!

There is nothing better than a bowl of soup to warm you up on a chilly day. One of the things I do appreciate about the colder seasons is the opportunity to relish in hot soups, ciders and hot chocolate. Today I made cream of cauliflower and leek soup. Yes, sounds like a strange combination, but one of the things I love most about cooking and baking is how creative I can get with my ingredients.

Cream of Cauliflower and Leek soup

2/3 cup leeks diced
1 medium sized head of cauliflower chopped into small portions
2 cups vegetable stock
1 tsp salt
1/2 tsp pepper
pinch of nutmeg
pinch of cinnamon
pinch of tumeric
1/2 tbsp coconut oil
1 tbsp hemp oil (optional)
1/4 cup almond meal
1/4 cup kamut flour
2 cups water
1 cup almond milk/rice milk
1 tbsp tapioca starch
1/4 cup parsley minced

In a large pot saute leeks in olive oil for 3-5 mins until slightly softened, make sure pot is hot before you saute. Reduce heat to medium heat and add cauliflower portions. Add vegetable stock, water, salt, pepper, and whisk in remaining spices,coconut oil and hemp oil and bring all ingredients to a boil. Reduce heat to low and simmer for 15 - 20 mins stirring occasionally. In a food processor or blender puree soup until smooth and creamy. Add tapioca starch, almond meal and kamut flour. Blend all ingredients together once more. Return soup to pot and season with salt and pepper to taste. When ready to serve garnish soup with minced parsley.

Serves 2-3