In a pan, melt Lucy Bee Coconut Oil on a medium-high heat, then add the onions and cook until softened.
Add the leeks and seasoning and cook on a medium heat to wilt the leeks, which takes around 5 minutes.
Stir the potato and cauliflower into the mixture and cook for 1 minute before adding 1 litre of the stock (keeping the remainder for later). Bring to a boil, then reduce the heat to low and simmer until the potato and cauliflower are cooked (around 15- 20 minutes).
Pour into a high-speed blender, along with the remaining vegetable stock, Lucy Bee Creamed Coconut and blend until smooth.
Serve in bowls with some melted Lucy Bee Creamed Coconut and chilli flakes, if using.