CAULIFLOWER LEEK SOUP
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CAULIFLOWER LEEK SOUP
Counts as: | Servings: 12
Ingredients:
- 1 large cauliflower head, chopped
- 3 leeks, cut into 1 inch cubes
- 4 garlic cloves, chopped
- 8 cups vegetable or chicken broth
- 2 TBSP olive oil
- Salt and pepper, to taste
Directions:
- Cover a large pot with olive oil over medium heat. Saute cauliflower, leeks, and garlic for about 10-20 minutes.
- Sir in the broth and bring to a boil. Reduce the heat, cover, and simmer for 45 minutes.
- Remove the soup from the stove. Now it's time to blend the soup, use your choice of blender (immersion blender or hand mixer). Don't forget to season the soup with salt and pepper!
- If you like your soup to be creamier you can always add unsweetened almond milk!