Creamy Leek & Cauliflower Soup

This lovey spring soup is filling enough to stand alone as the main course!

Ingredients:

3 Organic leeks, light green parts sliced

3 Large or 6 small organic carrots, peeled and diced

1 Large head or 2 small heads of organic cauliflower, sliced into bite-sized pieces

2 Pastured boneless, skinless chicken breasts, cooked and shredded

2 qt. Chicken broth

½ c. Arrowroot powder (I buy mine here) (optional)

2 c. Full fat coconut milk

3 tbsp. Ghee

Salt and Pepper to taste

Directions:

Start the soup by melting the ghee in a large stock pot over medium-low heat.  Add the leeks and carrots to the pot and gently sauté for 5 minutes.  Add the cauliflower, chicken and broth.  Turn up to medium-high heat bringing broth to a gentle simmer.  Remove 2 cups of hot broth and whisk the arrowroot powder into it. Return arrowroot and broth mixture to the pot and stir in. A ll arrowroot powders thicken a little differently; if you notice it is too thin, repeat the process adding ¼ cup of arrowroot.  After soup has thickened (it will take 5-10 min) pull it off the burner and add salt and pepper to taste.  Enjoy!