Diabetic, Gluten Free & Heart Healthy
The mellow flavors of leeks and cauliflower make this a satisfying soup for lunch or a light dinner. Just a touch of coconut milk gives the soup a creamy texture without a lot of fat.
2 leeks (dark stems discarded), coarsely chopped
1 medium head cauliflower, chopped
2 shallots, chopped
3 garlic cloves, minced
1 Tbsp olive oil
1/4 tsp salt
1 russet potato, peeled and chopped
4 cups reduced-sodium vegetable broth (gluten free if needed)
1/2 cup unsweetened coconut milk
1 tsp dried thyme
Black pepper to taste
Chopped scallion, for garnish
Chopped fresh parsley, for garnish
- Preheat oven to 400°. In a large bowl, combine the leeks, cauliflower, shallots, garlic, olive oil and 1/8 teaspoon of the salt. On a baking sheet, arrange the vegetable mixture and roast for 25 minutes, or until lightly browned.
- In a large saucepan, combine the roasted vegetables, potato, vegetable broth, coconut milk, thyme and black pepper to taste and bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 10 minutes, or until vegetables are softened. Soup will be thick. Add water to reach desired consistency, if necessary.
- Using an immersion blender (or regular blender), blend the soup until smooth. Season with remaining 1/8 teaspoon salt and black pepper to taste. Garnish with scallions and fresh parsley, if desired.
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Date Last Reviewed: February 13, 2018
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD