Ingredients
3 tablespoons
coconut oil 1 teaspoon
salt (to taste) 3
leeks (trimmed, washed and thinly sliced) 2 cloves
garlic (peeled and roughly chopped) 1
medium head cauliflower (cut into rough chunks) 1⁄2 cup
raw cashews (soaked for 2 hours or overnight, drained and rinsed) 4 cups
broth (vegetable or chicken) 1 tablespoon
apple cider vinegar (or fresh lemon juice)Yields:
Instructions
Melt coconut oil in a large soup pot over medium heat. Add salt and leeks and sauté for 5 mins. Add garlic, ginger and cauliflower and sauté for another 5 mins. Add cashews and broth. Bring to a boil, reduce heat, cover and simmer for 30 mins.
Remove from heat and let cool for at least an hour. Puree in a high speed blender until creamy.
Season with vinegar or lemon juice, and salt to taste.
Serve with hot sauce if desired.