- 1 large head cauliflower – chopped
- 2 cloves garlic chopped
- 1/8 c minced onion or 1/2 c scallions
- 3-4 cups water
- 1 cup of chicken broth
- salt and pepper to taste
- optional - 1 leek chopped
In a 5 quart saucepan sautee garlic, onion (or scallions), and leek in olive oil until softened. Add water and chicken broth.
Cover and simmer until vegetables are tender (about 20 minutes.)
Puree with an immersion blender or regular blender until smooth. Serve and enjoy! See optional garnish below.
Optional Garnish: Save some of the cauliflower crumbles and brown in a little bit of olive oil. Put on top of soup before serving. You can also add chopped chives or black pepper.