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Prepare the Vegetables: Wash and chop all vegetables as listed.
Sauté: In a large pot, heat olive oil over medium heat. Add leek, carrot, and celery. Cook for 5 minutes until slightly softened.
Add Cauliflower & Water: Add cauliflower florets, water, and bouillon. Stir well.
Simmer: Bring to a boil, then reduce heat. Cover and simmer for 20 minutes or until vegetables are soft.
Blend (Optional): For a creamy texture, blend the soup using an immersion blender or in batches.
Season: Add salt and pepper to taste.
Serve Hot: Garnish with fresh herbs if desired.
Serving & Storage Tips:
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