Soups are great to make ahead, freeze and heat up when you need a quick, filling and healthy meal! Make a big batch on a weekend and be set for the week.
- 1 medium head of cauliflower chopped into 1/2 inch pieces (reserve a few florets for garnish)
- 2 medium leeks, white parts only, chopped and cleaned
- 1/2 yellow onion chopped
- 1 shallot chopped
- 2 cloves of garlic thinly sliced
- 1 small stalk of the heart of celery
- 5 cups good quality chicken or vegetable stock
- Chives for garnish
Add 2 tablespoons of olive oil to a pot on medium low. Add all the ingredients except the garlic, shallot and stock. Add salt and Cook for 10 min until onions are translucent and the cauliflower is almost cooked thru. Then add the garlic and shallots and cook for another 2 min. Add 4 cups of stock (reserving one cup to adjust the consistency after its blended. and turn up the heat to medium and cook for another 5 min. Blend the mixture on high until you have a smooth creamy consistency. You can add more stock if it’s too thick. Taste for salt and adjust as needed.
To garnish, slice the reserved cauliflower florets lengthwise in to 1/8inch pieces. Sauté in a pan with olive on medium heat until they are well caramelized.
To finish the soup: ladle the soup in to bowls, garnish with the caramelized slices of cauliflower, drizzle with good quality olive oil and sprinkle chopped chives