Cauliflower Leek Soup

20 minutes to assemble
35 minutes to cook
Total time: 55 minutes
6-2 cup servings (12 cups soup)
Cauliflower Leek Soup
20 minutes to assemble
35 minutes to cook
Total time: 55 minutes
6-2 cup servings (12 cups soup)
Coconut Ginger Soup Base combined with Coconut Milk gives this soup a savory Thai twist. Make it vegan by switching out chicken broth for vegetable broth.
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Ingredients

  • 2 tablespoons peanut oil
  • 4 cups chopped leeks (triple washed)
  • 6 cups coarsely chopped cauliflower florets
  • 2 carrots, grated
  • 6 cloves garlic, chopped
  • 1-2.1 oz box Coconut Ginger Soup Base
  • 8 cups chicken broth or vegetable broth
  • 1-13.5 oz can Coconut Milk
  • 1/4 cup chopped fresh basil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. In a large pot, heat peanut oil.
  2. Add leeks. Cook over medium heat until soft, about 5 minutes.
  3. Add cauliflower, carrots, garlic and Coconut Ginger Soup Base (both inner envelopes). Mix well.
  4. Cook on medium heat 5 minutes, stirring occasionally.
  5. Add broth of choice. Bring to a boil.
  6. Reduce heat to medium low. Simmer until cauliflower is tender, about 5 minutes.
  7. Add Coconut Milk, basil, salt, and pepper. Cook an additional 5 minutes and serve.

In This Recipe

A Taste of Thai Unsweetened Coconut Milk
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
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This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.
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