Lately I have been making a new version of soup based on my Creamy Cauliflower Leek Soup base. It is delicious and I love the addition of watercress, which is a nutrient powerhouse, and is naturally anti-histamine. This version is made in my Instant Pot, but can also be done stovetop if you don’t have one. I use water as the liquid, but you can certainly opt for broth. Meat broth or juices are often problematic for me due to their high histamine content, but they do make an even tastier soup, so if you tolerate them, GO for it!
2 1 lb bags of frozen cauliflower, I use the organic 365 brand from Whole Foods
2 large leeks, white part only, trimmed and washed thoroughly. Slice them in half lengthwise so you can really rinse out the dirt between the layers
2 or 3 big handfuls of watercress
2 shallots, peeled
2 celery stalks
2 1/2 cups of water or chicken broth
Add the ingredients to your Instant Pot and hit the SOUP function.
When the cooking is complete you can either use quick release, or let the pressure release naturally.
If you are blending in a plastic blender jar, let the soup cool. I use my beloved Blendtec blender and ingredients need to be 115 or less for blending, so I cover the soup with this silicone lid and refrigerate for a few hours.
If you are using an immersion blender or glass jar blender, you can let it cool slightly for safety and then blend. You may need to blend in batches depending on the capacity of your jar.
If you are using water as the liquid, then drizzle in about 2 T of olive oil as you blend to aid in emulsification of the soup. This creates a creamier soup texture. The soup should be really creamy and fairly thick.
Season to taste. I like smoked sea salt.
Like my other soups I jar these up in 10 oz servings using pint size wide mouth mason jars for my #freezerstash. Due to my Mast Cell Activation Syndrome and its associate histamine issues I freeze all of my batch prepped foods right away to reduce the opportunity for histamine build up which occurs in leftover foods.
FYI this soup is even better the next day, once the flavors have had a chance to blend.
Pictured with the soup are my yummy home grown micros. You can grow them too. Read all about them in my prior post here.