Cauliflower Leek Soup recipe

This soup is teeming with spring flavorssoft, gentle, sweet, and a bit herbal. It's a delight!

Ingredients List:

2 tablespoons olive oil
3 medium leeks, green tops removed, cleaned, sliced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon sea salt
3 cups chopped cauliflower (about 1 small head)
3 cups vegetable broth
¼ cup rolled oats
¼ cup chopped fresh parsley
Black pepper, to taste

Directions:

1) Heat oil in a large pot over medium. Add leeks, bay leaf, thyme, and salt; cook until leeks are softened, stirring, about 4 minutes.

2) Add cauliflower, broth, and oats to pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until cauliflower is soft, about 35 minutes. Remove from heat; allow to cool 5 minutes.

3) Transfer cauliflower mixture to a food processor; add parsley and puree until smooth. Season to taste. Serve warm.

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