Cauliflower, Leek, and Green Chard Soup
This is my lighter, potato-free, and much greener version of Vichyssoise. Okay, we can just call it something else altogether! Any ideas? In this recipe, cauliflower—a personal favorite because it's so adaptable—replaces the potatoes in the classic soup and adds a gorgeous creaminess without the potatoes or the cream. It's also a perfect alternative for anyone looking to reduce their intake of starchy foods. And, since I have heaps of green chard growing in my garden, I created this recipe to use some of my veggie loot, but I also find its mild flavor works really well. You could also use yellow chard, but do be careful if you swap with Swiss Chard, as the red colors of the leaves will definitely change the overall color and you may end up with a brown soup. Or, you could throw caution to the wind and substitute with any other leafy green, such as kale or spinach, but these will create a slightly different texture and taste. In any case, creativity in the kitchen is so important!
If you're still living in winter, this soup is perfect warm snuggled up by a fire. If it's already warm where you live, this works chilled too, like classic Vichyssoise, but I admit I prefer this soup warm. I only really love chilled fruit soups like gazpacho of any kind...or maybe a chilled cucumber soup at best.
Warm or chilled, I hope you enjoy it! Wishing you radiant health! xx, Juli
Cauliflower Green Chard Leek Soup (serves 4 - 6)
- 1 tablespoon coriander seeds
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 leek, green ends removed, chopped
- 3 large green chard leaves, stems removed and coarsely chopped
- 1 small head of cauliflower, florets only, chopped
- 6 - 7 cups of water
- sea or Himalayan salt and coarsely ground black pepper to taste
- 2 tablespoons full fat coconut milk or coconut cream (optional)
- 1/2 teaspoon lemon zest
- micro greens to garnish (optional)
- In a large pot over medium heat, dry toast the coriander seeds until fragrant and golden brown, about 2 to 3 minutes. Turn off heat and transfer to a mortar and pestle and crush.
- Return pot to medium heat and add the olive oil. When oil is warm, sauté the shallot, garlic, and crushed coriander until the vegetables are tender and aromatic, about 5 minutes.
- Add the green chard and sauté until tender, about 2 minutes.
- Add the cauliflower and stir together until well combined.
- Add 6 cups of water. Turn down the heat to medium-low and simmer until the cauliflower is very tender, about 10 - 15 minutes.
- Remove the soup from the heat.
- Carefully use an immersion blender to purée the soup until smooth.
- Add coconut milk if you want a creamier soup with a hint of coconut.
- Sprinkle a little lemon zest in each bowl just before serving.
- Season with sea salt and black pepper as desired and garnish with micro greens or herbs, such as cilantro or parsley.