cauliflower & leek soup

This reminds me so much of my mom! I loved it whenever she made this soup, back when I was still living with my parents. I was always in awe of how she could make such an unpopular vegetable taste so good and comforting.

INGREDIENTS

• 1 1/2 tsp organic Ghee /
  can be replaced with Extra Virgin Olive Oil for a vegan alternative

• 2 Leeks shopped (the white part)

• 1 big organic Cauliflower head cut into chunks (dont throw away the leaves)

• 1 tsp Himalayan salt

• 1 thumb Turmeric root shopped

• Black pepper to taste

• Fresh thyme (Optional)

In a pot (I use a pressure cooker to save me some time), melt some ghee (or Olive oil as mentionned) and add in the leeks. Saute until translucent and starting to caramelize.
Add in the chunks of cauliflower (with the leaves). Toss with the leeks.
Add in the turmeric, salt and pepper and cover with water. Water should be the same hight as your veggies, otherwise you’ll be left with a watery soup.
In a pressure cooker this cooks in about 10 to 15 minutes. In a regular pot, count double the time.

Blend with available tools until the texture is silky smooth.
Sprinkle some fresh thyme leaves & ENJOY!

TIP: for a creamier version, add in some organic cream or coconut milk.
You can even sprinkle some grated cheese on top or have some goat cheese on the side.