Cauliflower Leek Soup

June 25th, 2010 | | 0 Comments »


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INGREDIENTS
2 tablespoons peanut oil 4 cups chopped leeks (triple washed) 6 cups coarsely chopped cauliflower florets 2 carrots, grated 6 cloves garlic, chopped 1-2.1 oz packet Coconut Ginger Soup Base 8 cups chicken broth 1-13.5 oz can Coconut Milk 1/4 cup chopped fresh basil 1 teaspoon salt 1 teaspoon pepper
DIRECTIONS
  1. In a large pot, heat peanut oil.
  2. Add leeks. Cook over medium heat until soft, about 5 minutes.
  3. Add cauliflower, carrots, garlic and Coconut Ginger Soup Base (both inner envelopes). Mix well.
  4. Cook on medium heat 5 minutes, stirring occasionally.
  5. Add chicken broth. Bring to a boil.
  6. Reduce heat to medium low. Simmer until cauliflower is tender, about 5 minutes.
  7. Add Coconut Milk, basil, salt, and pepper. Cook an additional 5 minutes and serve.
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