#1,666: Cauliflower and Leek Soup

Mmmmm, this is an easy, healthy soup that I am really enjoying eating!  I have to admit I've never cooked with leeks before and I they have a mild onion flavor to them.  This was easy to throw together in a pot and let simmer until the veggies were soft.  Then a quick time with my immersion blender and it was this delicious, creamy soup. The original recipe says to add some slivered almonds to it (which I loved), but it was also good with a little crumbled bacon too.  :)  

1 tablespoon extra virgin olive oil

1 onion, chopped

1 clove garlic, mashed

1 pinch of chili powder

1 cauliflower, roughly chopped

2 leeks, thinly sliced (discard the dark green leaves!)

4 cups water

juice of 1 lemon

fresh thyme

sea salt and pepper

slivered almonds, roasted  

Add olive oil to a medium sauce pan over medium heat. Stir in the onion, garlic and chili and cook until the onions soften, stir occasionally. Add cauliflower and leek and let it fry for a couple of minutes. 

Add water and bring to a boil, then lower the heat and let it simmer until the vegetables are soften, about 20 minutes. 

Meanwhile heat a skillet and toast the almonds until lightly brown. 

When the veggies are soft, pour half of the water into a bowl and set aside. Use a hand blender to puree the soup. Stir in half of the lemon juice, thyme, salt and pepper. If the soup is to thick add some of the remaining water. Taste and adjust seasoning. Pour into bowls and serve with fresh thyme, lemon zest and toasted almonds.