My first positive experience with Leeks was in the form of soup....(Recipe alert)
Initially, in my youth I avoided eating them, knowing they were in the Onion family and having a hearty dislike for onions. My acceptance and fascination of leeks came not so much through a sudden enjoyment of their flavor; rather it was through the cleaning and cutting process. I now love cooking with leeks, still mostly because they are such a delight to prepare. They are not like onions in flavor really at all, as they possess their own sweet, earthy, and slightly sharp when raw, qualities. They sweeten as you cook them. They are, however, like garlic and onions, and others in the allium family, in their nutritive properties, so it’s best to cut leeks and then let them sit for a few moments so all the beneficial qualities can activate. I use that time to separate all their little rings so I have a lovely pile of leek circles. They inspire me to artistic endeavors. (:
Sautéed leeks are a quick and easy go to for a healthy addition to any meal, but soup is actually one of my favorite ways to eat them.
Medicinally, Leeks have many of the same beneficial qualities that onions and garlic have. They are high in phytonutrients that help protect cell structure and reduce low-level systemic inflammation.
Leek and Cauliflower Soup
- 2 TBS Coconut Oil
- 3 TBS Butter
- 3 Leeks
- 1 head of cauliflower chopped
- 3 cloves garlic, finely chopped
- 8 cups broth (I use bone broth or mineral broth for added nutrients)
- salt and freshly ground black pepper to taste
- 1 cup heavy cream (optional)
Gently heat a large pot for soup, then add coconut oil and butter, when melted add the garlic, leeks and then cauliflower. Sauté for about 10 minutes. Once they are lightly browned and softened, add the broth and bring everything to an easy boil. Reduce heat, cover, and simmer 45 minutes.
Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.