Winter is here and that means cold and rainy days here in the PNW. Soup always does the trick to comfort and warm me up! Traditionally you would use potatoes in the dish, but I use cauliflower instead. I use my Vitamix to blend this soup but you can also use an immersion blender:
Serves 2 very hungry people and a serving leftover.
What you'll need: 2 leeks, cut off bottom and dark leaves. Cut down middle lengthwise, wash really well and then chop. 2 cloves garlic 1 tbsp olive oil 1 head of cauliflower, washed and cut into florets 3 cups low sodium chicken or vegetable broth 1/4 cup grated parmesan cheese salt and pepper
Directions:
Heat oil in a pot on medium high heat. Add garlic and leeks. Season with salt and pepper. Let the leeks sweat for a good 8-10 minutes, stirring frequently.
Add chicken broth and cauliflower. Close lid and turn heat down to medium and let cook for an additional 10 minutes until cauliflower is tender.
Add soup to a blender and add cheese. Blend till smooth. Enjoy!
