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Recipe: Detox Cauliflower Leek Soup

Cauliflower is a cruciferous vegetable that contains compounds that support liver function. Leeks are such unique vegetables, and definitely underrated! They're cousins to the onion, and like garlic, leeks contain plant chemicals that are rich in sulfur. Our bodies need and use sulfur from all of these soup ingredients to help move toxins out of our system.

As a bonus, this is a quick and easy blended soup, with enough for the week made in less than 45 minutes. You can make this a complete meal by simply throwing in some shredded chicken or sausage.


Paleo, Whole30, Vegetarian, Gluten-free, Dairy-free, Soy-free


  • 1 head of cauliflower, chopped roughly

  • 1 bag of frozen leeks, or 4 fresh leeks (mostly whites) - sliced

  • 1 medium yellow onion, roughly chopped

  • 4 cups of filtered water

  • 3 cups of broth (bone broth, chicken broth, vegetable broth, etc.)

  • 1 Tbsp lemon juice

  • 2 tsp minced garlic

  • 1 tsp sea salt

  • 1 tsp dried thyme

  • 1/2 tsp ground black pepper


  1. Combine all ingredients in a slow cooker or InstantPot / pressure cooker.

  • Slow cooker: Cook on high for 4-5 hours

  • InstantPot: High pressure for 30 minutes

  1. Let cool for a short time - you be the judge! Then, using an immersion (stick) blender, blend the soup mixture until smooth. If you don't have a stick blender, you can cool the soup mixture and process it in batches in a blender.

  2. Garnish with a few drizzles of olive oil and parsley or cilantro, if desired. Cilantro and parsley are amazing plants that help bind and excrete heavy metals we're storing in our bodies!


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