This is another recipe that is inspired by Dr. Gundry. Like my other soups, I use the Instant Pot when making this soup. I like the way it cooks the vegetables so that when I use the emulsifier the soup is really creamy. But if you don’t have an Instant Pot you can make it on the stovetop, and I’ll include those directions.
1/4 cup avocado oil ( you can use olive oil)
1 lb leeks (about 3 stalks cleaned and sliced in 1/2-inch chunks)
4 celery stalks, sliced
3 cloves garlic, minced
1 large head of cauliflower, cut into 2-inch florets
1/2 tsp nutmeg
1 tsp iodized sea salt
2 tsp course black pepper
2-3 quarts salt-free chicken or vegetable stock (or chicken bone broth)
Finely chopped chives or thyme to garnish if desired
Set Instant Pot on sauté and add avocado oil. You can also do this on a stovetop in a soup pot on medium-high heat. Add the leeks, celery, garlic, and cauliflower. Sauté ingredients until the leeks begin to wilt. Add nutmeg, salt, and pepper.
Add stock until it just covers all the vegetables. Set pressure cooker to 11 min. If making it on a stovetop you’ll need to cook covered for 35-45 min until cauliflower is tender.
Blend in Instant Pot or soup pot with an emulsifier or transfer to a high-speed blender in batches and blend until smooth and creamy.
Garnish with herbs if desired.