- olive oil - large leek - garlic and sage - cauliflower - chicken stock - salt & pepper - almond milk
- cashew sour cream - sage leaves
Prepare the leek.
Remove the dark green tops, as well as the roots. Slice the light green parts and white part of the leek in half and rinse both halves under water to remove any dirt. Thinly slice and set aside.
Sauté chopped leeks.
Add a drizzle of olive oil to a large soup pot. Bring to medium heat. Once heated, add the sliced leek and sauté until leeks begins to sweat and become tender.
Sauté onion and garlic.
Add the onion and garlic to the pan and sauté until tender and fragrant.
Add remaining ingredients.
To the pan, add the cauliflower florets, sage, chicken stock, salt and pepper. Stir and bring to a boil. Simmer until cauliflower is tender and breaks apart easily.
Cool and blend.
Allow soup to cool until lukewarm before blending. Add almond milk and blend for a smooth and creamy texture.
Reheat to serve. Serve topped with cashew sour cream and crispy sage leaves.