Cabbage Leek Soup with Cheddar, Cashews and Dill

Cabbage Leek Soup with Dill, Cheddar and Cashews
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Cabbage Leek Soup with Dill, Cheddar and Cashews
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Instructions
  1. Add grapeseed seed oil to pot and heat. Add leeks and salt. Cook until translucent. Above 5-7 minutes over medium heat.
  2. Add cabbage and stir. Cook until wilted. About 10 minutes.
  3. Add spices and stir for 1-2 minutes to activate.
  4. Add cashews and stock. Bring to a boil then reduce heat. Cook for 10 minutes.
  5. Pour into blender. Add 1 can of coconut milk and cheese. Blend at high speed for 3 minutes or until completely smooth.
  6. Pour in bowl. Drizzle EVOO, add dill, and a thin coating of ground black pepper.
  7. Eat it!
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Cauliflower Leek Soup 2 Ways: Cold or Hot

Cold Cauliflower Leek Soup
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Cold Cauliflower Leek Soup
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Ingredients
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Instructions
  1. Clean and chop leeks.
    Sliced Leeks
  2. Melt one tablespoon of butter in large pot or Dutch oven.
  3. Add leeks and salt. Cook for 5 minutes.
  4. Add cayenne pepper and cumin. Stir for 1-2 minutes to release flavor.
  5. Add 4 cups of broth and potatoes.
  6. Bring to boil. Add cauliflower. Reduce heat and cover. Cook for 20 minutes.
  7. Transfer to a Vitamix or other high-speed blender. Set on high to puree. Add heavy cream while blender is running.
  8. Serve with chopped parsley and cracked pepper. Feel free to add white truffle oil if you have it. Sadly, I didn't.
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