Another lovely soup recipe for the cold weather! This one is brought to you in partnership with Emily Davies, author of Wholesome Slice. You can find her recipes there - she's also a registered nutritionist! We love this recipe as it recreates the flavour of bacon, but it's vegan!
2 tbsp coconut oil
2 tbsp fresh thyme, finely chopped OR 1 tbsp dried
4 c leeks, roughly chopped (remove ends)
4 c cauliflower florets, roughly chopped
1 tbsp sea salt
1 tbsp coconut oil
1 tbsp garlic, minced
1 medium-sized yellow onion, diced
10 c vegetable stock
1 c nutritional yeast
1/2 c coconut flakes
1 tbsp tamari
2 tsp maple syrup
2 tsp liquid smoke
1 tsp paprika
1 tsp chilli powder
1/2 tsp sea salt
1/4 c hempseeds
1/4 c green onion, finely chopped
Preheat oven to 415°F and line a large baking sheet with parchment paper.
Spread the leeks and cauliflower on the sheet and dress with sea salt, thyme and 2 tbsp coconut oil. Bake in the oven for 25-30 minutes or until fork tender and roasted.
In a large pot, melt 1 tbsp of coconut oil over medium heat. Add in garlic and onion and sauté for 3-4 minutes until translucent. Add in roasted vegetables and vegetable stock and bring to a boil. Then simmer for 15 minutes. Remove from heat and add in nutritional yeast
Using an emersion blender or Vitamix, purée the soup, season with salt and pepper to taste.
For the coconut bacon, preheat the oven to 300°F and line a baking sheet. Mix the tamari, maple syrup, liquid smoke, paprika, chilli powder and sea salt together in a bowl. Add in coconut flakes and evenly coat and spread out on the baking sheet. Bake for 15 minutes then flip and bake for another 15 minutes. Make sure not to burn the "bacon", it will crisp up after it's cool.
Serve into 6 bowls and top with green onion, hempseeds and coconut bacon. Or pour into silicon cupcake holders and freeze for later use.