CREAMY LEEK AND CAULIFLOWER SOUP
INGREDIENTS:1 tbsp butter or ghee
1 large cauliflower - chopped
2 leeks - chopped
4 cloves garlic
1 small white potato, optional, chopped
1 litre bone broth or chicken/veggie stock - or to desired consistency
2 cups almond milk
2 tbsp nutritional yeast, optional (added dairy free cheesy flavour) seasoning to taste
METHOD:Pan fry leek in butter until softened.
Add garlic, stirring continuously until fragrant.
Add cauliflower and potato, stock and simmer for 20-30 minutes, until really tender. Add remaining ingredients.
Transfer to a blender in batches and blend until really smooth and creamy.
Saute mushrooms in garlic and oil and top the soup.