Roads to the Leeky Kaledron

October 10, 2017

...Leaky Cauldron...get it?



I have been a little quiet on Instagram about some of my food creations so I can post my food pics to this now live #af blog that you see here. I bought some leeks knowing that I wanted to use them soon, as I haven't for about two years. Dom (aka unofficially official hubby) even randomly asked if we could cook with leeks soon after I bought some. 

I was craving for soup, and knowing I hate following recipes, I thought of all the things I already had at home.


Leeks and kale. Kale is forever in my fridge. As I go through a medium bunch of lacinato kale (dinosaur kale) once per meal. Added some roasted cauliflower and it has been a bomb journey. I did use as many organic products as possible.  


Scroll down and check out the recipe for yourself!



2 bunch/head. Leeks 

1 bunch/head. Kale (I used lacinato, any kale will do)

1 large head. Cauliflower, roasted

3 cloves. Or go wild like I do. #garlicbreath4life. Garlic, minced

1/2 large. Onion, or 1 bunch. green onions 

1/3 cup. olive oil

4 cups. Vegetable stock

1 1/2-2 cups. Organic unsweetened coconut milk/cream (in place of heavy cm.) **So Delicious brand is my favorite bc its real thick!**

1 tsp. Thyme, ground

1 tsp. White pepper

TT. Pink salt

1 tsp. Cumin

1 tsp. Garlic powder

1 tsp. Onion powder

2. Bay leaves

Cayenne pepper (optional)



..Preheat oven to 425 degrees F 

..Clean all veggies with water and (hint. I sometimes use my Dr. Bronner's Peppermint castille soap diluted in a spray btl. to clean vegs.) 

..Chop up cauliflower, place on long baking sheet. use a food brush to evenly distribute olive oil over cauliflower, season cauliflower w/ salt, pepper, cumin,  garlic power and onion powder 

..Place cauliflower in over, bake until it turns golden brown around 20 mins.

..Roughly chop leeks, onion, garlic, green onion (save some green parts for garnish) 

..Remove stems from kale (if there) and rip into smaller pieces or chop 

..In a large saucepan on medium heat, add olive oil, garlic, and onions. Sautee until toasted and aromatic

..Add leeks and kale, season with salt, pepper, cumin, garlic and onion powder, thyme, and cayenne (if you choose to do so) cook until slightly wilted

..Add vegetable stock, unsweetened coconut milk, cooked roasted cauliflower, and bay leaves

..Let simmer to a low boil, then lower heat, simmer for 10 mins add additional seasonings TT




You can definitely eat it at this point, but lets make it pretty!

..Take out bay leaves in soup

..Use a food processor or blender and add soup mixture to appliance in batches. **I did mine in two batches with a food processor.

..Blend until smooth adding 1-2 tbsp of olive oil

..If using green onion used saved green parts and use as a garnish when serving.


May be served hot or cold. **it tastes good cold to be honest :)) !

BTW using organic coconut milk definitely makes a difference with thickness, so don't skimp! Or use coconut cream. 


Enjoy Pottermouths! besos xoxo


How did your Leeky Kauldron come out?  Share it with me on IG or email me. I would love to hear your thoughts and any issues so I may correct them! 



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©2017 by Kristi Ellis.