Creamy Cauliflower and Leek Soup

Serves 4-6

Ingredients

3 tbsp. extra virgin olive oil

1 large head cauliflower, cut into florets

1-2 large leeks, thick sliced

2 cups low-sodium vegetable stock 

1-2 cups unsweetened almond milk 

2-3 tsp. Italian seasoning

1 tbsp. fresh lemon juice (optional) 

Salt and pepper to taste

  1. Heat the oil in a large pot over medium high heat. Add cauliflower, and cook until slightly soft, about 8-10 minutes. Add leeks, and cook for another 5-6 minutes. 

  2. Add broth, almond milk, and herbs and bring to a simmer. Reduce to low, cover, and let simmer until cauliflower is very tender, about 15-20 minutes. 

  3. Puree the soup with an immersion blender. Add lemon juice and salt and pepper.

Ben Mastracco