Cauliflower Avocado Leek soup
1 head cauliflower cut into big chunks steamed
1 or 2 leeks, sliced 1/4 inch 'coins'
1 avocado diced
1 or 2 cloves fresh garlic chopped
24 oz low sodium vegetable stock
1 tsp salt substitute
4 Tbsp extra virgin olive oil
20 raw pine nuts
Steam then add 1/2 of the cauliflower to a blender along with part of the stock and 1/2 of the avocado and 1/2 leek. Run the blender just until no large pieces remain adding stock as needed to keep it moving.
Warm a med-large soup pot with olive oil then add remaining leek and garlic. Stir over medium heat for a few minutes, then add small amount of stock and cover stirring off and on.
When the leeks have given up, stir in the blended ingredients and enough of the remaining stock to make it look like soup. Then add the remaining cauliflower and avocado pieces. Cook on medium-low for a few minutes.
Season to taste and garnish with pine nuts. Should keep in the fridge for a week. Estimate 45 minutes.
(Disclaimer: I haven't tried this yet - somebody tell me if it's good
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