Cauliflower and leek soup with parsley oil GF/DF

Bonus: rich in sulphur to aid detox, boost immunity.  Parsley is a great source of calcium.

Ingredients

• 1 large cauliflower
• 1 leek, washed and sliced
• 2 tablespoons olive oil/ butter/coconut oil/ghee
• 1 teaspoon mineral salt
• black pepper to taste
• 3 – 4 cups (750 – 1000 ml) water or home made stock – for gut healing use bone broth

Parsley Oil

• 2 large bunches parsley, washed and dried
• 1/2 cup cold pressed olive oil, macadamia or walnut oil
• pinch of mineral salt

Method

Slice the cauliflower finely into small bits with a large knife.

Saute leek in 2 tablespoons olive oil over a medium heat for 3 minutes until softened.

Add the cauliflower and 2 cups of water plus a little mineral salt and pepper.

Cover + cook for 5 – 10 minutes until the cauliflower is tender and then remove from the heat.

Puree in a good high performance blender with 1 or 2 cups of water or stock, depending on the consistency you like.

Serve warm soup in large bowls with a light drizzle of parsley oil.

For the parsley oil:

Combine parsley, oil and salt into a blender and process until smooth.

Pour into a fine seive and strain the oil from the solids.

Drizzle over cauliflower soup just before eating or enjoy over salads, fish or organic poached chicken.

Adapted from Teresa Cutter.