Creamy Leek and Fauxtato Soup

I love to convert traditional recipes over to healthier versions (and if possible to Thermomix which makes life easier), and in particular GAPS-friendly versions that suit our family’s needs.  I was home from church today with a sick 10yo so decided to do some cooking, ya know, for fun…not because I had to (a very rare moment for me!)

Growing up, my dad used to make a delicious leek and potato soup.  It was creamy, it was chunky and it was satisfaction with every bite.  But, we don’t eat potato on GAPS (too high in starch, plus I’m sure dad’s version would have had flour in it too) so I thought I’d try a ‘fauxtato’ (aka cauliflower)  and flour-free version.  I’ve gotta admit, I was trying to take the pic of the finished product real quick ’cause I was dying to try it…it smelled so good (unlike cauliflower cooking can smell sometimes! 😉 ) and I wasn’t disappointed.  In fact, I gave myself a mighty pat on the back…it was absolutely delicious.  And, when the rest of the family came home from church, they all had a bowlful too and gave it the big thumbs up.  Enjoy!  🙂


1 clove garlic
250g leek, washed thoroughly, halved lengthways and sliced
200g bacon, diced
50g butter or ghee (or coconut oil/olive oil for Paleo)
500-600g cauliflower, cut up in small pieces (2cm), like you would a potato
500g chicken broth
1 tsp sea salt

To serve:
Homemade sour cream or olive oil, chives and/or parsley


  1. Place garlic into TM bowl and chop 2 sec/speed 7.
  2. Add leek, bacon and butter and sauté 5 min/Varoma/speed soft (spoon symbol).
  3. Add cauliflower, broth and salt and cook 20 min/1ooºC/Reverse/speed soft.
  4. Serve the soup as is if you like a ‘brothy’ type soup.
    If you like a creamy soup (as pictured), remove most of the soup from the TM bowl (leave up to the 500ml mark on the inside of the bowl).  Blend 30 sec/speed 7 (gradually increasing speed over the first 10 sec to avoid spattering), return the remaining soup to the TM bowl and mix 10-20 secs/Reverse/speed 2, or by hand with the spatula.
    If you like a completely smooth and pureed soup, blend the entire contents of the bowl 1 min/speed 8 (gradually increasing speed over the first 10 sec to avoid spattering).
  5. Serve the soup topped with a big blob of sour cream or a swirl of olive oil and a sprinkling of chopped fresh chives and/or parsley.


Homemade Ghee

A few years ago, our family made the switch from low-fat margarine (blech!!) to pure butter.  Not only does it taste waaaay better than marg, it is also good for us.  Yes, yes it is – whoopee!!

During the Intro stage of GAPS (early 2016), my family was introduced to the taste sensation that is ghee, otherwise known as clarified butter.  There are a truckload of benefits to ghee, even over butter, and in the early stages of GAPS it is important to use in place of butter as there is no casein and lactose present.

Homemade ghee is dead easy to make, tastes fantastic in sweet and savoury dishes, and is incredibly affordable compared to store-bought.  So give it a go…you’ll never look back.



1kg butter, preferably grass fed


  1. Set your TM to 60 min/Varoma/speed 1/MC off.
  2. Quickly, while the TM is on, cut the butter into large cubes and place them into the TM bowl through the hole in the lid.
  3. Place the TM simmering basket onto the TM lid (to release steam and prevent spattering).
  4. After 60 mins, reset the TM to 30 min/Varoma/speed 1/MC off (basket on lid).
  5. Allow the ghee to cool to room temp before pouring through a muslin or cheese cloth into sterilised jars.  Discard the solids.




Banana Coconut Muffins (or Bread)

A couple weeks ago, my beautiful cousin and dear friend Maureen was on the roster for morning tea at church.  Since being on GAPS, it is rare for our family to be able to eat any of the food provided for morning tea.  At first, I would bring GAPS-friendly food for my kids to eat, but after a while I stopped because it was too much work and the kids always have a big and filling breakfast anyway.

Maureen messaged me a couple days before church and asked me what we could eat – “do you have any special requests? (Delete the word “special” haha — its just food after all! 😉 )  You don’t do grains at all correct?”  I replied, “The kids are more than happy just with fresh fruit and/or veggies. Yep, no grains. Only sweeteners we can use are raw honey and fruit. Seriously, don’t worry about us. Kids are used to it.”  To which Maureen replied, “Yeah but I don’t want them to be “used to it” with me 😉 love you hun!!!”

A couple days later at church, Maureen provided an amazing spread of food, especially catering for the needs of my family, and this banana bread (originally from Coconut Mama) featured.  I was really touched by the effort Maureen went to for us – she had even googled and searched for GAPS recipes to make sure she found something we could all eat.   The bread was absolutely delicious so I had to get the recipe from Maureen.  She had converted it to Thermomix method and I have since doubled the recipe because, with 4 kids, why wouldn’t you if you can?  I freeze the muffins in an airtight container and they are perfect popped into the kids lunch boxes for morning tea…oh, with a good smearing of butter of course!  🙂

Makes 24 muffins, 1 large loaf or 2 small loaves (if making into a loaf, grease and line the loaf tin)



6 medium bananas, very ripe
6 free range eggs
2/3 cup (160g) softened butter, ghee or coconut oil
2/3 cup (180g) raw honey
1/2 cup (120g) natural yoghurt, coconut yoghurt or applesauce
2 tbsp vanilla extract
1/2 cup (50g) shredded coconut (plus a little extra for the top of the muffins)
1 tsp baking soda
1 tsp sea salt
2 tsp ground cinnamon
1 1/2 cups (160g) coconut flour


Thermomix Method;

  1. Preheat oven to 170ºC and line two 12 hole muffin trays with muffin liners.
  2. Place bananas, eggs, butter (or ghee/coconut oil), honey, yoghurt and vanilla into TM bowl and blend 10 sec/speed 5.
  3. Add coconut, baking soda, salt, cinnamon and coconut flour and mix 5 sec/speed 4. Scrape down sides of TM bowl and blend 5 sec/speed 4.
  4. Pour into muffin trays and sprinkle with additional coconut.
  5. Bake 20-25 minutes until skewer inserted comes out clean and muffins are lightly golden.

Conventional Method;

  1. Preheat oven to 170ºC and line two 12 hole muffin trays with muffin liners.
  2. In a large mixing bowl, mash bananas throughly using a potato masher.
  3. Add the eggs, butter, honey, yoghurt and vanilla and mix thoroughly with a whisk.
  4. In a seperate bowl, mix the remaining ingredients then add to the banana mixture. Mix thoroughly with the whisk until well combined.
  5. Pour into muffin trays and sprinkle with additional coconut.
  6. Bake 20-25 minutes until skewer inserted comes out clean and muffins are lightly golden.

Serve warm or cold, smeared with butter.  YUM!!


Thanks Tash from Little Bit of Thyme for the lovely pics!  🙂