Below, Almila Kakinc shares a simple vegetable soup that is the perfect mid-week or weekend meal to enjoy throughout the winter season.
With winter upon us, it’s time to nosh on warmer foods. As much as I love salads and crunching on raw vegetables, I don’t feel as nourished or full when I eat them during the colder months. That said, I still want to get in my daily amount of vegetables, which is where this soup comes in. It’s a mélange of leafy and dark greens, creamy cauliflower and sweet hints of caramelized onions to warm up your bone-chilled body—a soup to sip your greens with as we cozy up to colder weather.
CREAMY LEEK GREEN SOUP
*Makes one pot of soup.
- 3 tablespoons coconut oil, ghee or grass-fed butter
- 2 medium yellow onions
- 3 large leeks
- 1 small bunch of radish, beet or turnip greens or kale
- ½ small head cauliflower
- 1 tablespoon fresh ginger
- 1 clove garlic
- 8 cups bone broth or vegetable or chicken stock
- 2 teaspoons sea salt
- A drizzle of olive oil to garnish
- Dice up the onions, ginger and garlic and sauté over low heat in a large pot with your preferred oil and salt for around 15 minutes until almost caramelized.
- Chop up the leeks into thin slices and rice the cauliflower, then add them to the pot and cook until softened, which should take around 10 minutes.
- Add your broth or stock, your preferred dark greens and cook for another 15 minutes.
- Remove soup from heat and let it cool down before puréeing in a blender or with a handheld blender.
- Serve heated or cooled with a drizzle of olive oil.