(Suitable for Keto, Vegan, and Gluten-Free)

1 large cauliflower

2 leeks

300 ml coconut cream

1 tsp salt

1 tsp ground nutmeg

3 liters water

Drizzle each bowl with lemon juice and 1 tsp olive oil

Instructions (optional culinary style for clarity):

1.Chop the cauliflower into florets and slice the leeks.

2.In a large pot, combine the cauliflower, leeks, and water. Bring to a boil, then simmer until the vegetables are tender.

3.Blend the soup until smooth, then stir in the coconut cream, salt, and nutmeg. Adjust seasoning to taste.

4.Serve hot, finishing each bowl with a drizzle of lemon juice and olive oil.