Cauliflower and leek soup with parsley oil GF/DF

Bonus: rich in sulphur to aid detox, boost immunity.  Parsley is a great source of calcium.


  • 1 large cauliflower
  • 1 leek, washed and sliced
  • 2 tablespoons olive oil/ butter/coconut oil/ghee
  • 1 teaspoon mineral salt
  • black pepper to taste
  • 3 – 4 cups (750 – 1000 ml) water or home made stock – for gut healing use bone broth

Parsley Oil

  • 2 large bunches parsley, washed and dried
  • 1/2 cup cold pressed olive oil, macadamia or walnut oil
  • pinch of mineral salt


Slice the cauliflower finely into small bits with a large knife.

Saute leek in 2 tablespoons olive oil over a medium heat for 3 minutes until softened.

Add the cauliflower and 2 cups of water plus a little mineral salt and pepper.

Cover + cook for 5 – 10 minutes until the cauliflower is tender and then remove from the heat.

Puree in a good high performance blender with 1 or 2 cups of water or stock, depending on the consistency you like.

Serve warm soup in large bowls with a light drizzle of parsley oil.

For the parsley oil:

Combine parsley, oil and salt into a blender and process until smooth.

Pour into a fine seive and strain the oil from the solids.

Drizzle over cauliflower soup just before eating or enjoy over salads, fish or organic poached chicken.

Adapted from Teresa Cutter.

Dairy Free, Gluten Free, Recipes