Cauliflower Leek Soup - Little Sunny Kitchen

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Nutrition Label

–+ servings

Prep Time 5

Cook Time 15

Total Time 20

In a pot, heat oil and saute 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. Adjust seasonings to your preference, ladle into bowls and serve with sliced green onion and crispy bacon.

This soup is super creamy as it is, but you can add potato if you like to make it creamier and more filling.
For protein, you can add some extra-firm tofu to the soup.
You can use frozen cauliflower instead of fresh.
You can use chicken stock instead of vegetable stock if you're not concerned about this soup being vegetarian.
If you would like to take this soup to the next level, roast the cauliflower and the leeks. Spread cauliflower florets on a baking sheet, drizzle with olive oil, salt and pepper, and roast. Add the sliced leeks, and roast for 7-8 minutes with a drizzle of olive oil.
You can mash the cauliflower and leeks with a wooden spoon if you don't have an immersion blender, or leave it chunky if you like.