Prep Time (minutes)
Cook Time (minutes)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 1/2 cups of sliced leeks, white part
1-2 teaspoons sea salt (or more to taste)
1 cauliflower head cut into florets
7 cups chicken or vegetable broth
1/4 cup raw cashews
1/2 cup chopped onions
2T chives, chopped
– Salt and pepper to taste
1 Cut off the dark green end of the leeks, and slice the stall lengthwise and rinse under water. In saucepan, heat oil on medium heat and sauté garlic, salt, and leeks until translucent and soft. Then, add cauliflower and stir.
2 Add chicken broth and onions on high heat and boil. Reduce to summer for 1/2 hour until cauliflower is tender.
3 Remove saucepan and cool slightly; then, stir in the nuts. Use an immersion blender to smooth on medium heat and add salt and pepper (optional) to taste.