Cauliflower Leek Soup
Ingredients
- 1 head cauliflower, leaves and stem discarded, and then the florets roughly chopped
- 2 cloves garlic, minced
- 2 leeks, sliced (discard the dark green tips)
- 2 stems thyme (or 1 tsp, dried)
- 1 tbsp olive oil (optional)
- 2 cups water or vegetable broth
- 2 cups unsweetened almond milk (or other plant milk)
- 1/2 tsp smoked paprika
- 1 tsp salt, plus more to taste
- 1/2 tsp pepper, or more to taste
Instructions
- In a medium stock pot, add the cauliflower, garlic, leeks, thyme and olive oil. Heat to medium and cook for about 5 minutes until the leeks are golden brown. (If not using oil to sauté the onions and garlic, add a little water, a few tablespoons, to the bottom of the pot and cook about 5 minutes adding more water as needed to keep the vegetables from sticking and burning, just enough to allow them to brown).
- Add the water and cover. Bring to a simmer and cook for about 15-20 minutes until the cauliflower is tender.
- Transfer to a blender and add the unsweetened almond milk, and paprika. Season with salt and pepper to taste.Add water as needed if you prefer the soup to be thinner.Bon Apetit!
