A sure way to get your family to reap the health benefits both leeks and cruciferous vegetables such as cauliflower.
2 cups Leeks, thinly sliced (white parts only)
4 cups Cauliflower, cut into florets
3 cloves Garlic, peeled and minced
4-6 cups No salt added vegetable or chicken broth
To taste Salt and freshly cracked black pepper
2 sprigs Thyme
*If cauliflower is already steamed or roasted, once the leeks are cooked, combine both into a blender, add stock and puree until smooth.
Heat a large pot over medium heat. Add oil, leeks and season with salt. Sauté until leeks are translucent, about 12-15 minutes.
Stir in the cauliflower, thyme, and garlic and sauté for another 2 minutes. Add the stock. Cover the pot with a lid and simmer over medium-low heat until cauliflower is soft, about 30-35 minutes. Using a blender, blend the soup until smooth, and adjust the consistency by adding more broth if necessary. Adjust seasoning with salt and pepper to taste.