This is another recipe that is inspired by Dr Gundry.  Like my other soups I use the Instant Pot when making this soup.  I like the way it cooks the vegetables so when I use the emulsifier the soup is really creamy.  But if you don’t have an Instant Pot you can make it on the stove top and I’ll include those directions.

Ingredients

1/4 cup avocado oil ( you can use olive oil)

1 lb leeks (about 3 stalks cleaned and sliced in 1/2 in chunks)

4 celery stalks, sliced

3 cloves garlic, minced

1 large head of cauliflower, cut into 2 inch florets

1/2 tsp nutmeg

1 tsp iodized sea salt

2 tsp course black pepper

2-3 quarts salt-free chicken or vegetable stock (or chicken bone broth)

Finely chopped chives or thyme to garnish if desired

Directions

Set Instant Pot on saute’ and add avocado oil.  You can also do this on a stove top in a soup pot on medium high heat.  Add the leeks, celery, garlic and cauliflower.  Saute’ ingredients until the leeks begin to wilt.  Add nutmeg, salt and pepper.

Add stock until it just covers all the vegetables.  Set pressure cooker to 11 min.  If making it on a stove top you’ll need to cook covered for 35-45 min until cauliflower is tender.

Blend in Instant Pot or soup pot with and emulsifier or transfer to a high speed blender in batches and blend until smooth and creamy.

Garnish with herbs if desired.

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