Ingredients
- 1 cup leeks, about 3 medium, trimmed and chopped
- 1 cup sweet onion, about 1 large, chopped
- 1 large, or 2 small, heads of cauliflower, cored and broken into large florets
- 8 cups vegetable broth
- ½ tsp. salt (preferably Kala Namak – Indian black salt)
- ¼ tsp. ground black pepper
- 1 tsp. lemon juice (optional)
- 1 tsp. of truffle oil or hazelnut oil to drizzle, per bowl (optional)
- dry roasted garlic flakes (optional)
Preparation
In a large size soup pot, over medium heat, cook the onion and leeks in a small amount of broth, stirring occasionally
Add cauliflower and the rest of the broth. Bring to boil, reduce heat, cover and simmer for 20 minutes or until cauliflower is very tender. Cool mixture for 20 minutes.
Add the cauliflower mixture, one fourth at a time, to a blender. Process until smooth.
Sprinkle garlic over the soup when in the bowl and/or (optional) drizzle the truffle or hazelnut oil.
Veganiche 