Cauliflower Leek Soup

Ingredients

  • 1 tablespoon vegetable oil

  • 2 leeks white and light green parts thinly sliced

  • 3 cloves garlic minced

  • 1 head cauliflower cut into florets

  • 2 cups (500 ml) vegetable stock vegetable stock

  • 2 sprigs thyme or dried thyme

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

Instructions

  • In a pot, heat oil and sauté the sliced leeks for a couple of minutes while stirring regularly.

  • Add minced garlic, and cook for a minute or until it's fragrant.

  • Add cauliflower florets, vegetable stock, thyme, salt, and pepper. Bring to a boil, and simmer until the cauliflower is cooked and tender.

  • Remove from heat, and using an immersion blender blend the soup until smooth. If it's too thick, add more vegetable stock and blend.

Haley Smith