Cauliflower and carrots become the most delicious colour when cooked together and because we eat with our eyes you will love the deep orange hue of this soup and of course the simplicity of taste.
Cauliflower Carrot and Leek Soup
This soup is quick and easy to make and is dairy-free.
1 tablespoon extra virgin olive oil
1 onion, chopped
1 clove garlic, chopped
1/4 tsp chili powder
1 medium cauliflower, cut into florets
2 leeks, white parts only, chopped and rinsed well
3 carrots, diced
8 cups water
1 tbsp fresh thyme if you have, otherwise use 1 tsp dried thyme
salt & pepper to taste
almonds, roughly chopped
dash of hot sauce, optional
Chop garlic and onions.
Separate the cauliflower florets from the stalk and cut into smaller pieces, cut the remaining stalk into small bite-sized pieces.
Prepare the leeks, cut off the dark green bottom and discard. Coarsely chop the leeks.
Add the olive oil to a medium sauce pan over medium heat. Stir in the onions and garlic and cook until the onions soften, stiring occasionally. Add the leeks and cook for a few more minutes. Then add the chili powder and cook until fragrant.
Add the cauliflower, carrots, thyme and water and bring to a boil. Then lower the heat and let the soup simmer until all the vegetables are soften, about 20 to 30 minutes.
Using a blender or food processor puree as much or the soup as you want to the consistency you like. I like to blend most of the soup. If the soup is to thick you can add more water. Taste and add the salt and pepper.
Serve with chopped almonds, fresh sprouts and a dash of your favourite hot sauce.
Can be made ahead for the freezer.