Cauliflower Leek Soup

1

In a large pot, heat butter over medium heat. Add sliced leeks and garlic; cook for 2 minutes. Add onion, cayenne, and thyme.

2

Sauté until all ingredients are soft, about 5 minutes. Then, add cauliflower florets to the pot and stir to mix.

3

Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until cauliflower is tender. Add the heavy cream and mix.

4

Use an immersion blender to purée the soup directly in the pot until smooth. Season with salt and pepper to taste. Serve with green onions as garnish.

Full recipe & nutritional value on foodfaithfitness.com