Cauliflower, Leek & Grains soup

Karen Chau of Heal'r, Serves 6


1 litre organic bone broth (or broth of your choice)
½ - 1 cup MZO Biodynamic Soup Mix
1 large leek finely sliced (just the white stalk section)
1-2 cloves of garlic crushed and finely diced
MZO Extra virgin olive oil
½ - 1 teaspoon ground cumin
1-2 teaspoons coconut sugar
¾ head of cauliflower, cut into florets
Ground black pepper (to taste)
MZO Pink Lake Salt with Sea Kelp (to taste)


1.    In a large pot, drizzle in MZO Extra virgin olive oil, sauté the leek and garlic until fragrant and the leeks have softened.

2.    Stir in the MZO Biodynamic Soup Mix, ground cumin, bone broth and coconut sugar.

3.    Bring to a boil and simmer to cook for about 30 minutes.

4.    Add in the cauliflower florets and continue to cook for another 15-25 minutes or until the cauliflower has cooked evenly.

5.    Season to taste with salt and pepper.

6.    Enjoy as is or blend smoothly in a blender.

7.    Serve with a dash of cracked black pepper, a drizzle of MZO Lime pressed Extra Virgin Olive Oil. 

Read more about Karen Chau and her Heal'r project in our blog section!

Recipe Ingredients from the Mount Zero Range