Image: Brittany via Eating Bird Food

Ingredients:


ASIAN MINCE

  • butter or ghee, for frying
  • 2 leeks, white part only, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 small sweet potato (kumara), peeled and roughly chopped
  • 1 head of cauliflower, roughly chopped
  • 800 ml (28 fl. oz) chicken stock
  • 400 ml (14 fl. oz) full-fat coconut milk
  • 1 tablespoon horseradish cream or 1teaspoon fresh horseradish, grated
  • freshly ground black pepper, to taste
  • 2 tablespoons chives, finely chopped, to garnish
  • 1 slice smoked salmon, cut into slivers, to garnish
  • 1 teaspoon truffle oil, to garnish

Directions

  1. Melt a knob of butter in a large heavy-based pot over a medium heat.
  2. Add the leek and garlic and cook until the leek is soft but not brown.
  3. Add the sweet potato, cauliflower, chicken stock and coconut milk, bring to the boil then reduce the heat and simmer, covered, for 25 minutes or until the cauliflower and sweet potato are soft.
  4. Take the pot off the heat and blend the soup until smooth using a hand blender.
  5. Stir through the horseradish cream and season with pepper.
  6. Serve in bowls, topped with chives, a sliver of salmon and a small drizzle of truffle oil.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.