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Creamy Leek and Cauliflower Soup
Ingredients:
-1 large leek, white and light green parts only, thinly sliced
-1 head of cauliflower, cut into small florets
-3 cloves of garlic, minced
-4 cups of vegetable broth
-1/4 cup of heavy cream
-1 teaspoon of salt
-1/4 teaspoon of freshly ground black pepper
Instructions:
1. Heat a large pot over medium heat. Add the leek and cook until softened, about 5 minutes.
2. Add the cauliflower and garlic and cook for an additional 3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the cauliflower is tender.
4. Remove the pot from the heat and use an immersion blender to blend the soup until smooth.
5. Stir in the heavy cream, salt, and pepper.
6. Serve the soup warm. Enjoy!