Cauliflower Fennel & Leek Soup

I am a huge fan of blended and purred soups for a couple reasons. First off, I refer to them as being predigested since they are already cooked and pureed, all the gut has to do is basically absorb the nutrients. This is a nice vacation for the gut, especially if you are working towards a gut healing protocol since incorporating foods that are easier to digest is always a great idea. Second, blended soups are an excellent way to get your daily bone broth consumption. Bone broth is super important for gut health as it helps heal the gut lining but also is full of nutrients that help support detoxification, metabolism, hydration, and so much more!

Plus, these soups are awesome for meal prepping and having readily available throughout the week. They travel great so are nice for work or if you’re going out of town. I also love cooking up some Italian sausage or chorizo to mix in as well for added protein.

Be sure to check out some of the other blended soups recipes I have like my Beet Fennel Parsnip or my Rutabaga Leek, which is my take on the classic potato leek soup. Enjoy! 

PS: Need help making bone broth? Make sure to check out my YouTube page where I break down the process in my two-part series, first talking about how to pick the right kind of bones for the broth and second, talking about how to make the broth. If you like the videos, don't forget to subscribe to my channel and give them a thumbs up! As always, you can leave questions in the comments below :) 


  • 2TBS ghee

  • 4-6C bone broth (I used chicken)

  • 1 head cauliflower, chopped

  • 1 white sweet potato, chopped

  • 1 large leek, chopped (discard top and bottom ends)

  • 1-2 small/medium fennel bulbs, chopped (reserve stalks for garnish)

  • 1/2tsp Himalayan sea salt

  • 1/2tsp black pepper

  1. Heat ghee in a large pot. Add veggies, sea salt, and pepper, and saute for about 2-4 minutes.

  2. Add broth and bring to a boil then reduce to a simmer for about 25 minutes or until veggies are soft.

  3. Once veggies soft, blend soup with an immersion blender until thick and creamy.

  4. Serve topped with extra salt, pepper, avocado oil, and chopped fennel leaves.