Wash the leeks well. Cut off the root end, then slice it down the middle lengthwise. Hold under running water and separate the leaves, rinsing well...especially the outermost leaves. Sandy soup is not delicious. Cut off the dark green top and save them for making stock. Chop the leeks roughly. Add to a large soup pot.

Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.

Add the onion, chicken broth, and ghee (optional) to the pot.

Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.

Allow to cool slightly, then add the coconut milk. Puree the mixture until smooth using a blender. Caution: You may need to do two or more batches so the blender doesn’t overflow. Be careful when blending hot liquids.

Season with salt and pepper, to taste.