INGREDIENTS

• 2 cups cauliflower florets
• 2 large leeks, white and pale green parts only, cut into thick slices
• 4 cloves garlic, smashed and peeled
• 2 tablespoons avocado oil
• Salt and pepper, to taste
• 2-3 cups vegetable broth
• Fennel salted croutons – recipe follows

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Toss cauliflower, leeks, and garlic cloves with avocado oil and season with a bit of salt and pepper.
3. Roast on a parchment-lined baking sheet until cauliflower is tender – about 25 minutes.
4. Transfer to a pot and add 2 cups of broth and bring to a boil.
5. Remove from heat and very carefully, puree the soup until smooth and creamy using an immersion blender or a heat-safe blender (in batches, if needed).
6. Add up to one cup more of the broth until you have your desired consistency.
7. Taste and add salt or pepper if needed.
8. Top with Fennel Salted Croutons just before serving.

SERVES: 4
 

TIP: Try with  Fennel Salted Croutons!