Why not indulge in some warming soup this winter and take advantage of all the wonderful herbs and spices that we listed in our recent post titled ‘Mother Nature’s Greatest Medicine’. Natural herbs and spices are high in anti-oxidants and packed with inflammation fighting goodness, so try to incorporate them into your winter cooking to boost your immune system and maintain overall health and wellness during the cooler months.
- 3 tablespoons extra virgin olive oil
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 6 cloves garlic, peeled and smashed
- 1kg Dutch cream potatoes, peeled and roughly chopped into chunks
- 1 small cauliflower cut into chunks
- 2L low sodium chicken or vegetable broth
- 2 tbsp macadamia butter
- 2 bay leaves
- 3 sprigs fresh thyme, oregano and sage
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup coconut cream
- Chives, finely chopped, for serving
- Regianno parmesan, grated
- Heat olive oil over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, cauliflower, herbs, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs and parmesan.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.