This soup is mild-blowingly good and so easy to make. Sub bone broth for vegetable broth to make this a more nourishing meal (bone broth would no longer make this a vegan meal).
- 2 tablespoons extra virgin avocado oil
- 2 cloves garlic minced garlic
- 2 cups thinly sliced leeks (white parts only)
- 1 teaspoon Celtic sea salt, plus more to taste
- 1 large head cauliflower, chopped
- 7 cups vegetable broth
- 1/4 cup raw unsalted cashews or 1/4 cup slivered almonds
- chopped chives, to serve
- In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another minute.
- Add the vegetable broth, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer for 20 to 30 minutes, until the cauliflower is tender.
- Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
- Pour the soup into your blender in batches and blast on high for about 1 minute, until smooth and creamy.
- Garnish with either chopped chives or grated nutmeg.