Leek and Cauliflower Soup

Rainy, wet days call for a hearty, warm bowl of soup. I love leeks - they are so yummy and this soup is perfect for those rainy, wet days. Traditionally leek is paired with potato, but to keep the calories down i've substituted cauliflower for potato and once you taste it,  you will never guess. Pretty sneaky, I know! Here's to sneaky leek soup! Try saying that fast a couple of times!

Ingredients:
2-3 bunches of leeks (chopped)
1 head of cauliflower (chopped or pulse ground)
2 tablespoons of rice flour
4 to 5 cups of chicken broth
2 cups of water
1 cup of organic coconut milk (unsweetened)
1 tablespoon of garlic
1 tablespoon of organic ghee or butter
1 tsp of onion powder
1.5 tsp of salt
1.5 tsp of black pepper
1 tsp of cumin powder (optional)
1 tsp of paprika (optional)
1 tablespoon of chives (optional)
a handful of chopped green onions or cilantro or chives to garnish (optional)

.1) Add ghee or butter to pot and melt on low heat.
2) Add rice flour and stir well while ghee or butter is warming up.

3) Add chopped leeks. (chop from white to where colour changes).
4) Stir well and let the leeks sweat. Add a little bit of the chicken broth if you need to.
5) Keep adding small quantities of chicken broth while leeks are being sauteed.

6) When leeks are soft and falling apart, then add rest of chicken stock and chopped cauliflower.

7) Bring to a boil and then add salt, pepper, cumin, paprika, chives.

8) Return to simmer and add 2 cups of water.

9) Using a hand blender, blend the soup so that it's smooth and there are no chunks visible.

10) Remove from heat and add coconut milk to give it a creamier consistency and garnish.

Makes 8 to 10 cups
Calories per cup: 120, Fat: 1g, Carbs: 21g, Fiber: 3g, Sugars: 2g, Protein: 6g, Sodium: 331mg