Healthy low carb recipe for Creamy Cauliflower Soup

1 leek, finely chopped
3 tablespoons virgin organic coconut oil
2 cauliflower heads, chopped coarsely
4-5 cups vegetable stock
1 cup Brazil nuts
1 teaspoon Himalayan salt, plus ground pepper to taste

For topping:
1 tablespoon virgin organic coconut oil
1 cup purple cauliflower, chopped
½ cup Brazil nuts, chopped

How to
In a large soup pot, heat the coconut oil. Once melted, lightly fry leek and 1 teaspoon salt.

Once leek is golden (after about 10 minutes), add the cauliflower pieces and the stock, and bring to a boil.

Cover and simmer for about 20 minutes.

Once the soup is ready, add the Brazil nuts and use a hand blender to finely puree the mixture. Add extra salt and pepper to taste.

For the topping, fry cauliflower pieces in coconut oil until crunchy. Top each bowl with cauliflower and chopped Brazil nuts.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.

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