the creamiest, most comforting, warm soup. vegan. dairy-free. gluten-free. completely plant-based.
♡ chop all the veggies (cauliflower best chopped in small pieces) and set the cauliflower aside.
♡ add the garlic, shallots, and leek to the pot with olive oil and sea salt. cook on medium until somewhat translucent. stir when needed.
♡ add the veggie stock and the cauliflower pieces and bring to a boil.
♡ cover the pot with a little part uncovered. bring to medium-low heat and let simmer for 15 minutes/until the cauliflower is easy to break through.
♡ once all the veggies are soft enough take off heat and add everything from then pot into the blender. blend it on high.
cut the cauliflower into tiny pieces. this will be helpful because there isn’t so much liquid used. the pieces need to be submerged in the veggie stock so they can soften. the leek should be large and thick and if you can’t find one, use about 3 small ones.