A creamy and flavorful cauliflower leek soup, perfect for a comforting meal. The combination of cauliflower and leeks creates a velvety texture, while the almond milk adds a subtle nuttiness.
Ingredients: 1 medium cauliflower, chopped. 2 leeks, sliced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup water. 1 cup unsweetened almond milk. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped chives for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add leeks and garlic, saut until softened. Add cauliflower, vegetable broth, water, almond milk, and thyme. Bring to a boil, then reduce heat and simmer until cauliflower is tender. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste. Serve hot, garnished with chopped chives.
Prep Time: 15 minutes
Cook Time: 25 minutes
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