Broccoli, Cauliflower and Leek Soup


Serves 4


  • 1 teaspoon organic coconut oil
  • 1/2 leek, sliced thinly
  • 2 garlic cloves, minced
  • 1/2 cauliflower, chopped roughly
  • 1 broccoli, chopped roughly
  • 1 litre salt reduced vegetable stock


  1. Melt the coconut oil in a large saucepan on a medium to high heat.
  2. Add the leek and garlic and cook until the leek softens.
  3. Add the cauliflower, broccoli and vegetable stock, reduce to a low heat and simmer until all veggies are soft.
  4. Blend with a bar-mix until smooth.
  5. Season with salt and pepper according to your taste.
  6. Serve with low fat sour cream or natural yoghurt.