Serves 4  |  Prep Time 45 mins 

 DF  |  GF |  NF  | VG


- 1 medium head of Cauliflower

- 1 large Leek

- 1 large Yellow onion

- 2 tablespoons Coconut oil

- 3 cups Vegetable or Free Range Chicken stock

- Salt and Pepper to your taste



1 |  Preheat Oven to 225°C (435°F).

2 | Trim and chop cauliflower into florets. Slice leek lengthwise, Peel and quarter onion. Place all veggies and coconut oil in roasting pan. Season with salt and pepper.

3 | Roast for 20-25 minutes until cauliflower is soft and vegetables have good color.

4 | Place all vegetables in a large stock pot. Add stock and salt and pepper to taste. Using a stick mixer blend until desired consistency is reached. Reheat on the stove top on a low heat and top with parsley, pepper and a drizzle of olive oil to serve.

Author Ashley Collins - Nourish Me Mum