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.