Inspired by Dr. Lindner

This is an easy soup to throw together on a blustery winter day {or a crisp autumn day for that matter}. It’s so creamy and delicious, you won’t even notice it’s almost all veggies! Babies love it too!

• 1 head cauliflower

• 2 leeks {white & light green parts, washed and chopped}

• 1-2 cloves garlic

• 2 T oil {I use olive}

• salt to taste

• dill {or thyme} to taste

• 4-6 cups water or veggie broth {depending on the size of your cauliflower}

• squeeze of lemon

Slice leeks and rinse between leaves; remove dark green parts and reserve for your next batch of veggie broth. Chop garlic and leeks, and sauté in oil in large pot for a few minutes until soft. Cut cauliflower into strips and add to the pot. Salt and warm for a bit, then add water or broth. Bring to a boil and simmer until the cauliflower is soft. Add salt and pepper to taste and squeeze in lemon. Blend with immersion blender or transfer in batches to a blender. Sprinkle with dill or other herbs. Let rest at least 5 minutes. Enjoy with a crisp salad!