This soup was inspired by the fact that the refrigerator is broken and I wanted to use up the produce before it goes. Los Angeles weather has been bipolar but I had both a cold and a head of cauliflower, and I had recently seen a recipe for cauliflower leek soup on this awesome blog. Soup it was.
1 head of cauliflower, chopped
2 leeks, trimmed and chopped
1 shallot, minced
2 cloves of garlic, minced
2 tbsp. butter (so I cheated and used 3)
Onion salt to taste
1. Melt the butter over medium heat, then sautee the garlic and shallot until limp. Add the cauliflower and leeks and cook for a few minutes.
2. Add 4 cups of water and bring to a boil. Reduce heat, then simmer for about 30 minutes or until cauliflower is soft enough to mash easily with a spoon or a fork.
3. Add onion salt to taste.
4. Turn off heat, then mash veggies by hand OR allow to cool and send the whole thing through a food processor/blender. I am far too lazy for that sort of thing so I mashed it all with a big wooden spoon. The cauliflower was so soft by that point that it took only a few minutes. It was also totally delicious.