2-3 bunches of leeks (chopped)
1 head of cauliflower (chopped or pulse ground)
2 tablespoons of rice flour
4 to 5 cups of chicken broth
2 cups of water
1 cup of organic coconut milk (unsweetened)
1 tablespoon of garlic
1 tablespoon of organic ghee or butter
1 tsp of onion powder
1.5 tsp of salt
1.5 tsp of black pepper
1 tsp of cumin powder (optional)
1 tsp of paprika (optional)
1 tablespoon of chives (optional)
a handful of chopped green onions or cilantro or chives to garnish (optional)
2) Add rice flour and stir well while ghee or butter is warming up.
4) Stir well and let the leeks sweat. Add a little bit of the chicken broth if you need to.
5) Keep adding small quantities of chicken broth while leeks are being sauteed.
Calories per cup: 120, Fat: 1g, Carbs: 21g, Fiber: 3g, Sugars: 2g, Protein: 6g, Sodium: 331mg