Ingredients
- 2 1/2 tablespoons butter
- 1 small onion diced
- 3 garlic cloves minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 2 leeks white and light green parts only, thinly sliced
- 1 head cauliflower cut into florets
- 2 1/4 cups vegetable broth
- 1/4 cup heavy cream
- Salt to taste
- Ground black pepper to taste
- Freshly chopped green onions for garnish
Instructions
- In a large pot, heat butter over medium heat. Add sliced leeks and garlic; cook for 2 minutes. Add onion, cayenne, and thyme.
- Sauté until all ingredients are soft, about 5 minutes. Then, add cauliflower florets to the pot and stir to mix.
- 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.
- 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.
