Gluten Free, Low Fructose
Pre-heat the oven to 180c.
Place the cauliflower florets in a large bowl, and cover with 2 tablespoons of olive oil and 1 teaspoon of salt.
Line a baking tray with grease proof paper. Place the cauliflower on the tray and bake for 45 minutes or until golden brown. Remove from the oven and set aside.
In a large pot, sautée the leek in 1 tablespoon of olive oil and the ghee until softened and slightly brown.
Add in the cauliflower florets and chicken stock. Bring to the boil, then reduce to a simmer and cook for 20 minutes or until the cauliflower is very soft. Stir in the kale leaves and cook for 2-3 minutes or until the leaves have all wilted.
Blend the soup with a hand held mixer or in a blender until thick and creamy. Taste and season accordingly. Serve immediately.Share This: