This Tuesday, my dear friend Surya came over and we spent the afternoon cooking. Surya has taught me so much about health and food, she is a master in both departments. Her knowledge on healing in the kitchen is endless, and her love and attitude about food is contagious. You can learn more about Surya and her recipes at https://www.prajnayoga.com/surya-little/.

Together we came up with a beautiful Cauliflower Leek Soup recipe. The soup is perfect for this time of year…warm and filling, but not too heavy or rich. The flavor is mild and earthy and pairs deliciously with a big slice of sourdough bread. I hope you all enjoy.

Ingredients

1 head of Cauliflower
1 Yellow Onion
1 Leek
1 Celery stick
6 garlic cloves
1 teaspoon of thyme
1 teaspoon of sea salt
6 cups of vegetable broth
One Cup Almond Milk

Directions

Cut Cauliflower into cubes and roast at 375 for thirty minutes. I set my timer for 15 minutes, rotate the cauliflower and bake for another 15.

While cauliflower is roasting, cut onion, leek, and celery. Heat Dutch oven over the stove at medium heat and add olive oil. Toss in cut vegetables and sauté for 7 minutes, then add salt and thyme. Cook for another 3 minutes and add roasted cauliflower, diced garlic, and broth. Bring a boil. Once boiling, reduce heat to a simmer, place lid on, and let cook for another 20 minutes. Lastly, let the soup cool, pour in 1 cup almond milk and blend all ingredients together.

Serve with fresh cracked pepper and a bit of fresh chives. And don’t forget the bread!