Creamy Leek & Cauliflower Soup

THIS LOVEY SPRING SOUP IS FILLING ENOUGH TO STAND ALONE AS THE MAIN COURSE!

Ingredients:

3 organic leeks, light green parts sliced

3 large or 6 small organic carrots, peeled and diced

1 large head or 2 small heads of organic cauliflower, sliced into bite-sized pieces

2 pastured boneless, skinless chicken breasts, cooked and shredded

2 qts. chicken broth

½ c. arrowroot powder (I buy mine here)

2 c. extra broth or water

2 c. full fat coconut milk

3 tbsp. ghee

1-2 tbsp. salt

1/2-1 tsp. pepper

Directions:

Start the soup by melting the ghee in a large stock pot over medium-low heat.  Add the leeks and carrots to the pot and gently sauté for 5 minutes. Add the cauliflower, chicken and broth.  Turn up to medium-high heat bringing broth to a gentle simmer. Add coconut milk. Using a blender bottle or a whisk, combine 2 cups of broth or water with the arrowroot powder. Pour arrowroot mixture to the pot and stir (all arrowroot powders thicken a little differently; if you notice it is too thin, repeat the process adding ¼ cup of arrowroot). After soup has thickened (it will take 5-10 min) pull it off the burner and add salt and pepper to taste. Enjoy!