Cauliflower Leek Soup

original source

Servings: 6 - 8	Preparation: 50 Minutes
Equipment	Tools
Stove	Large Pot Cutting Board Medium Knife Immersion Blender Liquid Measuring Cups Measuring Spoons
Ingredients: 6 - 9
1 large head Cauliflower 2 Leeks (sliced to the green) 3 cloves Garlic (coarsely chopped) 4 cups Chicken Broth 2 tsp Salt Pepper 1 tsp Turmeric (optional) Chives (optional) Red Pepper Flakes (optional)

Put 4 cups chicken broth in a pot over low heat. Chop a large head of cauliflower into florets and add to the broth. Coarsely chop three cloves of garlic and add to the broth. Slice 2 leeks and add to the broth. Add 2 teaspoons salt (or to taste) to the broth. Add the turmeric if you're using it. Bring the soup to a boil before reducing to a simmer. Cover and let simmer for about 40 minutes or until cauliflower is soft. Remove from heat and with the immersion blender liquify the ingredients until it has a uniform consistency. Serve and top with chopped chives, red pepper flakes and pepper to taste. This soup works great as a base for a stew. Just add meat and vegetables of your choosing.