This week I am cooking vegetable soup. First off is a cauliflower leek soup. It is one of my favorites and I make it all the time. This time instead of onions, I put two leeks in, complete with the green part. It is a nice light green color and tastes delicious. This is a super simple soup that you can make vegetarian or with a chicken stock. I have topped it with Italian parsley here, but I often drizzle it with tart extra virgin olive oil and a handful of pumpkin seeds.
1 head cauliflower chopped into big chunks (green leaves included)
2 medium leeks chopped into big chunks (green leaves included)
4 cups water, bone broth or vegetable stock (add more if needed)
2 Tablespoons extra virgin olive oil
Salt and pepper to taste
Saute the leeks in the olive oil in the bottom of a soup pot. Add cauliflower, liquid to cover the vegetables, and a pinch of salt and pepper. Use a big enough pot that the liquid will not bubble over when cooking.
Bring to a boil. Reduce heat and cover. Cook until cauliflower is soft and a fork slides into it easily.
Use an immersion blender to blend the soup in the pot or transfer the soup to a regular blender to puree a little at a time using care not to overfill the blender with hot liquid. You can puree the soup until smooth or leave small bits.
Taste and season with salt and pepper as desired. Top with fresh herbs, seeds (pumpkin are my favorite), or drizzle with olive oil.
If you are reheating leftovers, you may have to add more liquid.