Serves 4  |  Prep Time 45 mins 

 DF  |  GF |  NF  | VG


  • 1 medium head of Cauliflower
  • 1 large Leek
  • 1 large Yellow onion
  • 2 tablespoons Coconut oil
  • 3 cups Vegetable or Free Range Chicken stock
  • Salt and Pepper to your taste



1 |  Preheat Oven to 225°C (435°F).

2 | Trim and chop cauliflower into florets. Slice leek lengthwise, Peel and quarter onion. Place all veggies and coconut oil in roasting pan. Season with salt and pepper.

3 | Roast for 20-25 minutes until cauliflower is soft and vegetables have good color.

4 | Place all vegetables in a large stock pot. Add stock and salt and pepper to taste. Using a stick mixer blend until desired consistency is reached. Reheat on the stove top on a low heat and top with parsley, pepper and a drizzle of olive oil to serve.

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