Vegan Cauliflower Leek Soup Recipe

This is our take on the traditional potato leek soup.  Cauliflower is so much more nutritious than potatoes and they add a great flavor to the soup!  It's perfect for cold weather, and for sharing with friends and family.


Ingredients:
2-3 Qt. Vegetable Broth (depending on how thick you want your soup)
1 Head Cauliflower
3-4 Good Sized Leeks
1 Bunch Kale


Directions:
Be sure to clean your veggies before cooking.  Dice the leeks.  Chop up the cauliflower.  Remove the kale from the stems and coarsely chop it.  Drizzle some oil in the bottom of the pot, and heat on medium.  Once the oil is hot enough, add the leeks and saute for a couple minutes until they are tender.  Add the kale and saute for a couple minutes.  Add the cauliflower and the vegetable broth.  Turn the heat up to medium high, and bring soup to a boil.  Cook until the cauliflower is super tender.  You can check tenderness by using a fork--you should be able to poke through the cauliflower with relative ease.  Once the cauliflower is tender, turn off the oven.  Once the soup stops boiling, puree with a hand mixer or in a food processor.  Be mindful of splashes--it's hot!  Add garlic pepper seasoning and sea salt to taste.  Mix thoroughly and serve!