Cauliflower Potato and Leek Soup

Name: Cauliflower Potato and Leek Soup
Yield: 4 bowls
Ingredients: 2 Tbsp oil or vegan butter; 2-3 leeks (white and light green parts only), halved and thinly sliced; 3-4 garlic cloves, minced; 500 g chopped cauliflower florets, approx. 2 lb head of cauliflower; 600 g yukon gold or russet potato, cut into 1-inch cubes (about 2 medium potatoes); 940 g vegetable broth; 2 tsp fresh thyme, or 1 tsp dried; salt & pepper to taste; chopped fresh chives, shredded cheese and/or croutons for serving

Based on Making Thyme for Health's recipe in Making Thyme for Health.

Ingredients

Makes 4 bowls

2 Tbsp oil or vegan butter
2-3 leeks (white and light green parts only), halved and thinly sliced
3-4 garlic cloves, minced
500 g chopped cauliflower florets, approx. 2 lb head of cauliflower
600 g yukon gold or russet potato, cut into 1-inch cubes (about 2 medium potatoes)
940 g vegetable broth
2 tsp fresh thyme, or 1 tsp dried
salt & pepper to taste
chopped fresh chives, shredded cheese and/or croutons for serving

Preparation

In a large pot, warm oil or butter over medium heat. Add the leeks and cook until golden brown, about 5 minutes.
Add the garlic, cauliflower florets, thyme, and diced potato. Stir and continue to cook for another 3 minutes, until garlic is fragrant.
Pour in the broth and bring to a low boil. Cook until cauliflower and potato are soft, about 20 minutes. Turn off heat and allow to cool for at least 10 minutes.
Carefully transfer the mixture into a blender, or blend it in the pot using an immersion blender. Blend on high until smooth and creamy.
Taste test and add salt and pepper, as desired. Pour back into the pot and warm over medium low heat, until heated through. Serve warm garnished with chives, shredded cheese, and/or croutons, and enjoy!