Vegan Paleo Cream of Broccoflower and Leek Soup from Borne Appétit
This Fall, serve up a bowl of Vegan Paleo Cream of Broccoflower and Leek Soup from Borne Appétit!
Photo credit joephotostudio.
The leaves have begun to change as the sky transitions from blue to grey and the air turns brisk. Autumn is upon us and that means football games and tailgating. In the way back my daughter was a Pop Warner cheerleader. That meant football games every weekend -- and stadium food. I looked forward to a hot dog and nachos, or a soft pretzel, and a diet soft drinks. These eats were as much a part of the experience as the cheers, the touchdowns, and the halftime shows.
Many years later my family and I would tailgate at the Rutgers University Scarlet Knights home games. By then I had undergone gastric bypass weight loss surgery, so stadium foods were out of the question. Instead, I'd bring a hot thermos full of my awesome homemade chili or one of my extraordinary soups packed with protein and fresh vegetables. We'd gather around the fire that burned in the grill, became engrossed in conversation about nothing important, and I'd eat my soup or chili to keep toasty. I did not yearn for the nachos. In fact, the sound of people pounding away at junk food, the crinkle of plastic food wrappers and pop of a soda can, was very off putting in the early days of my surgery.
My family was very supportive of my surgery and new healthier food choices. They were my cheerleaders. That made it easier for me to keep my eye on the prize - my health and my life - in the longer term.
For those of you striving to eat healthy even in the face of temptation of tailgate parties and stadium food, here is my delicious vegan PALEO-approved cream soup recipe for you to bring to your next outing! It is super easy to make - just 4 simple steps and "soup's on!" Be sure to check out my other soup and chili recipes, too!
Dairy-Free Vegan Paleo Cream of Broccoflower and Leek Soup from Borne Appétit
2 heads of broccoflower
2 cans of full fat coconut milk
2 c vegetable stock
1 tsp sea salt
1/2 tsp black pepper
1 tsp Trader Joe’s 21-Seasoning Salute
1 tsp onion powder
Measuring spoons and cup
High powered blender
1. Wash broccoflower and break into large florets. Wrap in a large piece of aluminum foil and roast on 400 degrees for 40 minutes. Roasting the broccoflower releases the flavor, whereas boiling it would just water log it, creating a flavorless mush.
2. Slice the white and light green part of the leeks, about 2 cups worth. Mix with the ghee and place on the roasting pan beside the broccoflower. Remove after 20 minutes.
3. Place half of the ingredients into a high powered blender with half the coconut milk and half of the vegetable stock. Puree until smooth. You will need to do this in two batches.
4. Place all ingredients into a stock pot and add the seasonings. Heat until the soup is hot. Taste and make any adjustments to the seasonings, or add more vegetable stock if you want to thin the soup.
I’d never heard of roasted cauliflower and leek soup. I simply saw these vegetables in the produce section and thought they’d pair well together in a soup. After all, I had heard of cream of leek soup. And I had heard of cream of cauliflower soup. So I decided to combine them. It turns out that I was not the first person to think of this. There are lots of recipes on the web. I hope you will give my vegan PALEO spin on this classic soup recipe, which uses broccoflower in lieu of cauliflower, a try sometime soon.
Living larger than ever,
My Bariatric Life