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Cauliflower Leek Soup

Making soup is one of the best winter self-care practices as far as I'm concerned. It's simple to make (and hard to screw up), you can pack it out with vegetables and plant-based protein (like white beans) and mix up the toppings to keep it fresh. Make yourself a big batch on the weekend and get a few easy meals out of it during the upcoming week. 

Serves 4-6


  • 2 tablespoons olive oil avocado oil or grass-fed butter
  • 1 large leek trimmed and cleaned, and thinly sliced
  • 1 bulb of fennel roughly chopped
  • 1 medium head of cauliflower roughly chopped into bite-sized florets
  • 1 14 ounce can of white beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • Salt to taste
  • 1-2 tablespoons fresh lemon juice

Toppings (optional)

  • Cooked farro
  • Sauteed greens
  • Sauteed fennel
  • Crushed red pepper flakes
  • Parsley roughly chopped
  • Chives roughly chopped


  1. n a large pot, heat oil or butter over a medium heat. Once heated, add sliced leek and a generous pinch of salt and cook, stirring occasionally, for about 5 minutes until the leek is softened.
  2. Add chopped fennel and cauliflower to the pot and cook for another 5 minutes, stirring occasionally. Add white beans and broth, cover the pot, and bring everything to a boil. Reduce to a simmer and cook covered at a simmer for another 15-20 minutes until cauliflower is completely tender and easily pierced with a fork.
  3. Remove from the heat and stir in lemon juice. Puree using an immersion blender or a standing blender in batches until smooth. Taste for seasoning, adding more salt as needed.
  4. Serve hot with desired toppings.