Before I met Carl, I never knew people could be allergic to potatoes. It just seemed like something so obscene to be allergic to? In so many households potatoes are a staple ingredients and can be served in a plethora of meals. The potato is just so versatile! but from what I’ve learned from completely cutting out potato from my diet , in a stance against silly allergies and so Carl wont feel tempted and be forced to suffer the consequences of eating delicious potatoes because I’m having it ; is that potato is a sneaky little fiend that really loves to keep extra pounds on your body. When I cut potato out of my diet I started noticing my stomach bloat going away, unwanted pounds slipping away in stubborn areas, like my face and stomach and my skin felt and looked clearer. Cutting out potato in the long run just made me feel so much better and I’m glad I can come up with healthier alternatives now.
Its been fun coming up with potato free recipes and surprising my little potato allergy weirdo with things he can eat and that tastes just as good. Baked potato, how about a baked sweet potato! Crisps, try some vegetable crisps instead, mashed potatoes? Lets just replace it all with Cauliflower!
Surprisingly Cauliflower is the perfect substitute for potato, its got a creamy silky texture and is neutral in taste, but the best part about cauliflower is that its just so much better for you ! Cauliflower is filled with nutrients, minerals and antioxidants that can help you fight cancer cells from forming, boost your heart and brain health, is an anti inflammatory and its high in fibre.
This soup is really nourishing and perfect for a cold crisp evening meal, its filled with leeks and garlic that’s great for preventing colds and will aid in your bodies detoxification needs. Keeping you healthy and strong!
CREAMY CAULIFLOWER AND LEEK SOUP – serves 4 – 6
- 1 medium cauliflower head, washed and cut into florets
- 2 leeks, white and green parts only chopped
- 2 cloves garlic, peeled and chopped
- 1/2 tbsp coconut oil
- 3 bay leaves
- 3 1/2 cups vegetable broth
- 1 – 1/2 cups of coconut milk
- salt and pepper to taste
- chives for garnish
- sprinkle of cayenne pepper for added heat.
In a large pot over medium – high heat add the coconut oil, leeks and garlic. Saute until soft and wilted ( stir constantly).
Add in vegetable broth, bay leaves and cauliflower. Reduce heat to a simmer and cook for 20 – 30 minutes until the cauliflower is soft.
Discard the bay leaves.
Let cool slightly, add coconut milk, salt and pepper and blend until smooth. Adjust season and serve with chives. Add more water if you desire a less thick consistency.