Leek Cauliflower Soup

Notes: from Giant supermarket ad, January 2021

Ingredients

2 medium leeks

1 small head of fresh cauliflower OR 1-2 cups of (fresh or frozen) cauliflower rice

6-12 cloves of garlic

2 Tbsp olive oil

5 cups vegetable broth

2 Tbsp lemon juice

1 oz. grated Parmesan (optional)

salt and white pepper to taste

Mise en place

1. Leeks: Trim roots and darkest green. Slice the leeks into thin rounds and clean them by

submerging slices in a colander inserted into a large bowl. Separate the rings to release

the dirt and grit. Fill the colander/bowl with cold water to rinse. Empty water and repeat until leeks are clean.

2. Cauliflower: Rice the cauliflower (if fresh) in a food processor and set aside in a bowl.

3. Garlic: Slice and/or mince the garlic cloves. If you like things very garlicky, add LOTS of garlic. (original recipe listed 3 cloves)

4. Create the vegetable broth by dissolving 5 tsps. veg bouillon in 5 cups of boiling water.

Directions

1. In a large pot, heat the olive oil on Med/High heat. Add leeks and garlic. Saute' 10-15 minutes, stirring often.

2. Add the cauliflower rice and broth. Bring to a boil on High heat. Once boiling, reduce heat to Medium/Low; simmer ~10 minutes.

3. Use an immersion blender to puree.

4. Add lemon juice and optional Parmesan. Season with salt and white pepper to taste.